Lamb With Vegetables (WW)
Recipe: #22949
February 24, 2016
"This is on an old program - 8 points plus/serving. Recipe source: WW Best Darn Food Ever Cookbook"
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (247.1 g)
- Calories 320.6
- Total Fat - 23 g
- Saturated Fat - 11.1 g
- Cholesterol - 74.8 mg
- Sodium - 424.6 mg
- Total Carbohydrate - 7 g
- Dietary Fiber - 1.9 g
- Sugars - 3 g
- Protein - 21 g
- Calcium - 36 mg
- Iron - 2.1 mg
- Vitamin C - 9.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Spray large dutch oven or oven-proof pot with nonstick spray and set over medium high heat.
Step 3
Sprinkle lamb with rosemary, 1/2 teaspoons salt and 1/4 teaspoon pepper and add to dutch oven and cook until browned on all sides - (under 10 minutes). Transfer to a plate.
Step 4
Spray dutch oven with cooking spray again and dd vegetables (onion-carrot) and cook stirring until onion is softened (5 minutes). Add mushrooms and cook until softened - under 5 minutes. Stir in tomato paste and then the tomatoes, broth, orange zest, and remaining rosemary (1 teaspoon), 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a simmer.
Step 5
Return lamb to the pot; cover and put in oven. Cook until roast registers 145 degrees F on a meat thermometer for medium (50-60 minutes). Transfer to cutting board and let stand 10 minutes.
Step 6
Meanwhile whisk together the water and cornstarch in a cup until smooth. Add to pot and simmer until liquid bubbles and is thickened - about 2 minutes.
Step 7
Cut lamb into 10 slices and arrange on a platter. Spoon sauce with vegetables over the lamb. Serve any remaining sauce separately.
Tips
No special items needed.
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