Lamb and Vegetable Pasta
A bowl of this hearty pasta is the perfect way to end a day of hard work.
Ingredients
- 2 lbs boneless lamb shoulder, well trimmed
- 4 cups fat-free beef broth
- 1 tsp garlic powder
- 4 carrots, thinly sliced
- 3 stalks celery, thinly sliced
- 2 med onions, chopped
- 10 small mushrooms, sliced
- 1 cup frozen peas
- 2 Tbs butter or margarine
- 1/4 cup all-purpose flour
- 1 Tbs lemon juice
- 1 Tbs Worcestershire sauce
- 1 tsp pepper
- 1/2 tsp salt
- 6 cups cooked noodles
- 3 Tbs parsley, chopped
Directions
- Roast lamb shoulder at 350ºF for about 1 hour, or until desired degree of doneness: 145ºF for medium-rare, 160°F for medium, or 170°F for well. Internal temperature will rise approximately 10 degrees upon standing. Cool, then cut into 1-inch cubes. Reserve pan drippings.
- In saucepan, combine beef broth and garlic powder. Heat to boiling. Add carrots, celery, and onions and cook for 5 minutes. Add mushrooms and frozen peas, and cook an additional 5 minutes. Remove vegetables from broth and reserve broth.
- Make gravy by melting butter in pan drippings and adding flour, stirring until smooth. Slowly add reserved broth, stirring and cooking until thick. Add lemon juice, Worcestershire sauce, pepper, and salt. Add vegetables and lamb cubes to gravy; heat though. Serve over noodles and garnish with parsley.
Nutrition Facts
Calories 492
Calories from Fat 186 (38%)
(32%)Total Fat 21g
(43%)Saturated Fat 9g
Poly-Unsaturated Fat 2g
Mono-Unsaturated Fat 8g
(22%)Cholesterol 66mg
(24%)Sodium 577mg
(17%)Potassium 609mg
Total Carbohydrate 50g
(15%)Dietary Fibre 4g
Sugars 4g
Sugar Alcohols 0g
(51%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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