Name: Lamb and Spinach Stew
Yield: 6 servings
Ingredients: 2 tablespoons all-purpose flour; 2 tablespoons butter; ½ cup chopped onion; 2 pounds boneless shoulder of lamb; 3 pounds fresh spinach, washed and cut into large pieces; 1 bay leaf; 1½ cups boiling Lamb Stock; 3 cups diced tomatoes; 1 teaspoon dried rosemary; 1¾ teaspoons salt; ½ teaspoon freshly ground black pepper

Trim excess fat from lamb. Cut meat into one-inch cubes. Brown on all sides in fat trimmed from lamb in a saucepan. Pour off all but one tablespoon fat.

Add the onion and cook briefly. Add the boiling stock and bay leaf. Cover and cook for one hour, or until meat is tender.

Add spinach, tomatoes, salt, rosemary and pepper to lamb. Co

Lamb and Spinach Stew

Ingredients

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