lamb sweet potato stew

Ingredients

• Servings: 8
• cooking spray
• 1/3 cup brown sugar
• 1/3 cup all purpose flour
• 1/4 cup dijon mustard
• 3 pounds lamb loin, cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 sweet onion, chopped
• 2 cloves garlic, minced
• 1 1/3 cups chicken broth
• 1 cup dry
• 3 pounds sweet potatoes, cut into 1-inch cubes
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried rosemary
• 1/4 teaspoon thyme
• salt to taste

Recipe

Preparation Time: 30 mins Cook Time: 2 hrs

Ready Time: 2 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). spray a large casserole dish or dutch oven with cooking spray.
• combine brown sugar and flour in a bowl. place dijon mustard in a separate bowl. heat olive oil in a large skillet over medium heat. coat lamb cubes with dijon mustard and toss in brown sugar mixture to coat. brown coated lamb cubes on all sides in hot olive oil, about 3 minutes per side. transfer browned lamb into prepared casserole dish, leaving oil in skillet.
• cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. stir chicken broth, , sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. pour sweet potato mixture over lamb and cover casserole dish.
• bake in the preheated oven for 50 minutes; uncover and bake until lamb is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.