email this pageIngredients
3 pounds boneless lean lamb, cut in 1-inch cubes, or lamb stew meat
1/2 cup flour
4 tablespoons canola oil, divided
2 cups onion, vertically sliced
4 cups carrots, thinly sliced on the diagonal
2 tablespoon country Dijon mustard
3/4 teaspoon dried thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
2 (14-ounce) cans lower sodium chicken broth
2 cups dried apricots, quartered
Chopped fresh mint
Instructions
1/2 cup flour
4 tablespoons canola oil, divided
2 cups onion, vertically sliced
4 cups carrots, thinly sliced on the diagonal
2 tablespoon country Dijon mustard
3/4 teaspoon dried thyme leaves
1 1/2 teaspoons kosher salt
1/2 teaspoon coarse ground black pepper
2 (14-ounce) cans lower sodium chicken broth
2 cups dried apricots, quartered
Chopped fresh mint
1. In a large plastic bag, combine lamb and flour; toss well. In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add lamb, in batches, and cook until browned on all sides. Transfer to a large slow cooker.
2. Add remaining 1 tablespoon oil to skillet, add onion and carrots, and cook 4 minutes. Add to slow cooker. Add mustard, thyme, salt, pepper, broth and apricots to slow cooker; stir well. Cover and cook on low for 5 hours or until lamb is tender. Garnish with chopped mint. Serves 12.
By Jean Kressy, "Good Food Fast," March 2006
Nutritional Information
2. Add remaining 1 tablespoon oil to skillet, add onion and carrots, and cook 4 minutes. Add to slow cooker. Add mustard, thyme, salt, pepper, broth and apricots to slow cooker; stir well. Cover and cook on low for 5 hours or until lamb is tender. Garnish with chopped mint. Serves 12.
By Jean Kressy, "Good Food Fast," March 2006
Per serving: 286 calories, 11g fat, 26g prot., 21g carbs, 3.5g fiber, 630mg sodium
