Using the leftover lamb from Sunday’s meal made Tuesday’s weeknight dinner a real treat with minimal kitchen time!
1 cup chopped sweet onion
1 tbs gf butter, coconut oil or other healthy fat
1 (80z) package sliced fresh mushrooms
1 cup sliced carrots
2 1/2 cups diced cooked lamb
2 garlic cloves, minced
1 (14.5 oz) can diced tomatoes
1/2 cup chicken broth
1 fresh rosemary sprig
1 tsp sea salt
1/2 tsp fresh ground black pepper
Saute` onion in melted fat in a 3 qt saucepan or dutch oven over medium heat 3 to 4 minutes or until tender. Add mushrooms and carrots and cook, stirring occasionally 5 minutes. Add lamb and garlic, and cook, stirring constantly 3 minutes. Stir in tomatoes, broth and rosemary. Bring to a boil; reduce heat to medium-low and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over steamed cauliflower or GASP! hot cooked white rice*.
*if tolerated and if it is post wod or a training day
I use Anson Mills organic heirloom grains Carolina Gold
Makes 4 servings