Lamb Minestrone Stew
From debwin 17 years ago
- 90 minutes to make
- Serves 4
My husband really liked this and it is very easy to make. Serve it on a bed of mashed potatoes or with crusty bread. This recipe works very well in the slow cooker.
Ingredients
- 2T olive oil shopping list
- 8 small forequarter lamb chops (I remove as much fat as shopping list
- possible) shopping list
- 1 onion, coarsely chopped shopping list
- 2 garlic cloves, minced shopping list
- 1/2tsp paprika shopping list
- 1/2tsp chilli powder (mexican) shopping list
- 2c beef stock shopping list
- 400g can crushed tomatoes shopping list
- 535g can minestrone soup shopping list
- 1/4c chopped parsley shopping list
- shaved parmesan and parsley for garnish shopping list
How to make it
- Heat half the oil in a large saucepan on high> Cook lamb in 2 batches until browned on both sides. Transfer to a plate.
- Heat remaining oil in the same pan on high. Saute onion, garlic, chilli powder and paprika until onion is soft.
- Return lamb to the pan along with the stock and tomatoes. Bring to a boil. Reduce heat and simmer covered for 20 mins.
- Stir soup in. Simmer uncovered for 20-30 mins. or until lamb is tender. Stir chopped parsley through. Serve topped with shaved parmesan and more parsley.
- NOTE: I found the lamb took a while longer to cook tender than the recipe says.
People Who Like This Dish 3
- dancingfox Butler, PA
- mjcmcook Beach City, CA
- debwin Toronto, CA
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" It was excellent "