La Madeleine Lamb Stew is a recipe is Recipes from the Chef’s Kitchen. This is a television show in Farfax County Virginia. You can find more of their recipes at their website.
La Madeleine Lamb Stew
La Madeleine Lamb Stew
La Madeleine Lamb Stew can be made at home.
Print
Pin
Rate
Add to Collection
Servings: 10
Calories: 563kcal
Ingredients
- 3 pounds boneless lamb (shoulder or lamb leg cut in medium cubes)
- 2 tablespoon extra virgin olive oil
- 4 cups chopped tomatoes
- 1 bouquet garni parsley, thyme and bay leaf tied together
- 3 teaspoons minced garlic
- 1 cup chopped onion
- 1/2 pound carrots
- 2 pounds potatoes
- 1 pound green peas fresh and shelled
- 3 tablespoon all purpose flour
- 2 tablespoons unsalted butter
- salt and pepper to taste
Instructions
- Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes.
- Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base. (Cook for 5 more minutes).
- 3) Add water, bring to boil then reduce heat to simmer (45 minutes).
- 4) Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.
Nutrition
Calories: 563kcal | Carbohydrates: 28g | Protein: 28g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 246mg | Potassium: 1088mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4430IU | Vitamin C: 40.9mg | Calcium: 131mg | Iron: 8mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!
Liz Nelson
This sounds really good! I will try it soon.