Springtime Lamb Stew


  • 1 1/2 lb. boneless lamb, cubed
  • 1/4 tsp. salt
  • generous dash pepper
  • 2 Tbsp. butter
  • 2 cans mushroom gravy (10oz. size)
  • Ad
  • 1 pkg. frozen lima beans, thawed
  • 1 cup water
  • 1/2 tsp. dried mint flakes
  • 4 carrots, cut up
  • 12 small white pearl onions


Season lamb with salt and pepper. Brown in butter. Add gravy, water, and mint. Cook over low heat 1 hour, stirring occasionally.

Add carrots and onions and simmer 45 minutes. Add lima beans and cook 15 minutes longer. Serves 6.

By Robin from Washington, IA


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