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Lamb Stew with Barley and Mint
Source: dLife

Slow-cooked lamb with barley, mint, and roasted red peppers.

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

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 321.4
Total Carbs 19.9 g
Dietary Fiber 3.8 g
Sugars 3.8 g
Total Fat 12.2 g
Saturated Fat 3.1 g
Unsaturated Fat 1.3 g
Potassium 381.1 mg
Protein 29.8 g
Sodium 524.6 mg
Dietary Exchanges
1 Fat , 1 1/2 Vegetables , 3 1/2 Meat , 1 Starch
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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1 1/2 lb  Lamb, stew meat, lean, raw, 1/4" trim
2 tbsp  olive oil
0 1/2 cup  fresh chopped onion
4 each  medium garlic cloves
2 1/2 cup  chicken broth, low sodium
14 1/2 oz  canned unsalted diced tomatoes
0 1/2 cup  barley, pearl
0 1/4 cup  white wine
2 tbsp  fresh dill weed
1 pinch  salt
0 1/4 tsp  black pepper
10 oz  roasted red peppers with brine
0 1/4 cup  fresh peppermint
  1. Remove excess fat from meat. Cut meat into 1" pieces.
  2. In large skillet, heat oil over high. Add half of lamb and cook until browned. Transfer meat to a 3-1/2 to 5 quart slow cooker.
  3. Return skillet to heat. Cook remaining meat, onion, garlic until meat is brown and onion is tender. Drain fat. Add meat and vegetable to meat in cooker.
  4. Add broth, undrained tomatoes, barley, wine, if desired, and dried dill, salt, and black pepper.
  5. Cover and cook on low heat setting for 8 to 10 hours, or on high heat setting for 4 to 5 hours. Before serving, add roasted peppers, fresh mint, and if using, the fresh dill. Stir to mix well.

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