Lamb Stew with Spring Vegetables

442_lamb_stew_spring_vegetables

Course Soups and Stews

Ingredients in this Recipe

1 1/2 cups chicken broth
1 cup dry white wine
1 cup fresh peas or frozen green peas, thawed
1 pound small red potatoes, halved or cut into chunks
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 cup thinly sliced green onions
2 cups chopped carrots
2 pounds lamb stew meat, cut into 2 inch chunks
2 sprigs oregano
2 sprigs rosemary
2 tablespoons extra virgin olive oil
2 teaspoons Dijon mustard
3 tablepsoons all purpose flour
4 cloves garlic, thinly sliced

Recipe Preparation

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