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Braised Lamb with a Garden-Vegetable Medley

Victoria Abbott Riccardi
  • 135 minutes
  • Serves 6

INGREDIENTS

2 1/2

lbs Lamb leg, boneless

1 1/2 cups

Baby carrots

1 cup

Baby turnips

1

Carrot, medium

4 cloves

Garlic

1

Onion, small

2 tbsp

Parsley, fresh

1 cup

Pearl onions

1 1/2 cups

Peas, fresh or frozen

1 tbsp

Rosemary, fresh

1 14 ounce can

Tomatoes

1 cup

Beef broth, reduced-sodium

1 tbsp

All-purpose flour

1

Pepper, Freshly ground

1/2 tsp

Salt

1 tbsp

Olive oil, extra-virgin

1 3/4 cups

Red wine, dry