Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
1 hr
Prep:
10 min
Cook:
50 min
Yield:
s: 6 servings
Level:
Easy

Ingredients

Directions

Toss lamb with flour in a small bowl. Heat olive oil in a deep, wide skillet or Dutch oven set over high heat. Add lamb, spreading it out to cover the surface of the pan. Don't stir for about 5 minutes, so you can develop a rich brown color on the lamb. Add garlic, stir and cook about 5 minutes more, stirring if it appears the lamb or garlic may burn. Add tomato paste, chicken broth, salt, pepper, and thyme. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Remove cover and add carrots. Replace the cover ajar so that some of the steam can escape. Simmer 20 minutes more. Season with salt, if needed. Serve over cooked rice or noodles.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Rotini with Chicken Marsala Ragout

Recipe courtesy of Trisha Yearwood

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Roasted Lamb Chops

Recipe courtesy of The Neelys

Moroccan Grilled Lamb Chops

Recipe courtesy of Ina Garten

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Rack of Lamb

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories