Two-Potato Lamb Stew with Roasted Garlic

Two-Potato Lamb Stew with Roasted Garlic
Photo by www.myrecipes.com

Ingredients

  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 1 tablespoon chopped fresh rosemary
  • 4 cups coarsely chopped onion
  • ½ teaspoon freshly ground black pepper, divided
  • 1 teaspoon salt, divided
  • 4 garlic cloves, minced
  • 2 ½ cups (1/2-inch) slices peeled parsnip (about 10 ounces)
  • + 8 more ingredients
    • 2 teaspoons olive oil
    • 1 cup dry red wine
    • Cooking spray
    • 2 ½ cups (1-inch) cubed peeled Yukon gold potato (about 10 ounces)
    • 3 cups less-sodium beef broth
    • 2 pounds boneless leg of lamb, trimmed and cut into bite-sized pieces
    • 1 garlic head
    • 2 ½ cups (1-inch) cubed peeled sweet potato (about 10 ounces)

Preheat oven to 350°.Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap garlic head in foil. Bake at 350° for 45 minutes or until tender; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins.Heat a Dutch oven over medium-high heat. Coat...

View full recipe at My Recipes

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