Lamb Minestrone Stew
Ingredients
- 2 tbsp olive oil ⓘ
- 8 small lamb shoulder chops ⓘ
- 1 None onion, coarsely chopped ⓘ
- 2 cloves garlic, crushed ⓘ
- 1/2 tsp paprika ⓘ
- 1/4 tsp cayenne pepper ⓘ
- 2 cups beef stock ⓘ
- 1 can (14 oz) crushed tomatoes ⓘ
- 1 can (19 oz) minestrone soup ⓘ
- 1/4 cup chopped parsley ⓘ
- None None Shaved Parmesan cheese, parsley leaves, crusty bread, to serve ⓘ
Instructions
- Heat 1 tbsp of the oil in a large saucepan on high heat. Cook lamb, in 2 batches, 3-4 mins each batch, until browned. Remove from pan.
- Heat remaining 1 tbsp oil in same pan on high heat. Saute onion, garlic, paprika and cayenne pepper 3-4 mins, until onion is tender.
- Return lamb to pan with stock and tomatoes. Bring to a boil. Reduce heat to low; simmer, covered, 20 mins.
- Stir in soup; simmer, uncovered, 10-15 mins, until lamb is tender. Stir in parsley.
- Serve topped with Parmesan cheese and parsley leaves. Accompany with bread.
Nutrition & Diet Analysis (per serving)
794
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).