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Lamb Stew with Mushrooms and Rosemary
Source: dLife

Slow cooked lamb with mushrooms and rosemary.

Prep Time: 20 minutes
Cook Time: 8 hours
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 427.3
Total Carbs 7.8 g
Dietary Fiber 1.0 g
Sugars 1.7 g
Total Fat 19.1 g
Saturated Fat 7.2 g
Unsaturated Fat 1.8 g
Potassium 672.1 mg
Protein 53.0 g
Sodium 366.4 mg
Dietary Exchanges
, 1 Vegetables , 7 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Remove excess fat from meat. Cut meat into 1 1/2- to 2-inch pieces. Use a 3 1/2- or 4-quart slow cooker and place the meat, mushrooms, and leeks. Lightly sprinkle with salt. Combine in small bowl beef broth, rosemary, and pepper. Pour over mixture in cooker.
  2. Cover and cook on low-heat setting for 8 1/2 to 9 1/2 hours or on high-heat setting for 4 to 4 1/2 hours.
  3. If using low-heat setting turn to high-heat setting. Combine in a small bowl cornstarch and water. Stir into mixture in cooker. Cover and cook for 15 minutes more or until thickened.

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