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Lamb Stew with Rosemary
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This kosher version of lamb stew with rosemary omits cream based gravy. The preparation is fairly straight-forward though it requires a long cooking time.

Serves: 6

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American Meat Entree

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3 1/2 pounds lamb, cubed
3 tbsp. chopped fresh rosemary
1/2 tsp. pepper
2 cloves garlic, chopped
1 onion, chopped
14 oz. chicken broth
3/4 cups dry white wine
1 1/2 pounds button mushrooms
1 lb. pearl onions
12 small carrots
1 tbsp. fresh lemon juice
Rosemary sprigs for garnish


  1. Arrange lamb cubes in a layer in large roasting pan.
  2. Sprinkle with chopped rosemary, pepper, and garlic
  3. Roast, uncovered, for 30 minutes at 500F. Lamb should be well browned (check to avoid burning).
  4. Add chopped onion, chicken broth and wine and mix in well.
  5. Reduce heat to 375F, cover, and bake for 1 hour.
  6. Add mushrooms, pearl onions and carrots and bake an additional 40 minutes, or until vegetables are tender. Add additional chicken stock as needed.
  7. Remove lamb and vegetables. Skim fat from remaining juices and use a light drizzle as a gravy, if desired.
  8. Serve lamb over vegetables, with a sprinkle of lemon juice and a sprig of rosemary.

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