Ingredients1 h 25 m servings 475 cals
- Prepare noodles according to package directions.
- Heat oil in large heavy-bottomed pot over medium heat. Add lamb, half at a time, and brown on all sides. Remove when done. Add leeks, garlic and wine to pot and scrape up browned bits on bottom of pot. Cook for 2 minutes, stirring occasionally. Add tomatoes, broth, pepper and rosemary. Bring to a simmer. Return lamb to pot. Cover and cook over low heat for 1 hour. Stir in green beans and salt.
- Serve over noodles.
Per Serving: 475 calories; 16.4 g fat; 50.2 g carbohydrates; 27.1 g protein; 64 mg cholesterol; 994 mg sodium. Full nutrition
ReviewsRead all reviews 4
Yum, yum! Lunch was very good, today! I made the recipe exactly as stated, with only one exception: I doubled it, and I'm so glad I did! My one and only complaint is that lamb is expensive h...
I could not find lamb stew meat, so as a variation on this recipe, I used ground lamb and made it into meatballs. I ended up doubling the sauce, which was delicious. We liked this recipe a lot...
This was surprisingly good! I don't have wine so added extra beef broth, as this is an acceptable substitute. My kids raise lambs, so we always have extra stew meat around. My last stew was ok, ...