- 2 pounds boneless American Lamb shoulder, well trimmed
4 cups fat-free beef broth
1 teaspoon garlic powder
4 carrots, thinly sliced
3 stalks celery, thinly sliced
2 medium onions, chopped
10 small mushrooms, sliced
1 cup frozen peas
2 tablespoons butter or margarine
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon pepper
1/2 teaspoon salt
6 cups cooked noodles
3 tablespoons chopped parsley
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 and 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 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.
8 servings. Preparation time: 30 minutes. Cook time: 1 hour
Nutrition per serving: 321 calories, 26 g protein, 24 g carbohydrate, 13 g total fat
(37% calories from fat), 93 mg cholesterol, 3 g fiber, 326 mg sodium, 6 mg niacin,
0.17 mg vitamin B6, 2 mcg vitamin B12, 3 mg iron, 5 mg zinc.
Recipe provided by the American Lamb Board