Lamb and Rhubarb Stew with Celery and Mint

Lamb and Rhubarb Stew with Celery and Mint

Health Rating
Prep Cook Ready in Servings
15 min 1 h 30 min 1 h 45 min 6


1/2 tsp Black pepper
2 medium stalk(s) Celery (chopped)
1 1/2 cup Chicken broth (stock)
1 tbsp Granulated sugar
908 gm Lamb, shoulder, lean (boneless)
5 tbsp Mint, fresh
2 tbsp Olive oil
1/4 cup Parsley, fresh (chopped)
2 cup diced Rhubarb (sliced)
1/2 tsp Salt
1/4 cup All-purpose white flour
2 medium Yellow onion (chopped)


Trim fat from lamb; cut into 1 1/2-inch (4 cm) cubes. In glass bowl, mix flour, salt and pepper; place lamb cubes and toss to coat. Heat half of the oil over medium-high heat in a saucepan. Place the lamb cubes into the Dutch oven, shaking off any excess flour. Cook lamb cubes in batches until browned; add more oil as necessary. Transfer to plate.

Heat remaining oil in pan over medium heat; cook onions, celery and remaining salt and pepper, stirring occasionally, until softened, about 3 minutes. Sprinkle with any reserved flour; cook for 1 minute, stirring constantly. Add chicken broth; bring to boil, stirring and scraping up any brown bits.

Return lamb and any accumulated juices to pan. Add 2 tbsp (25 mL) each of the parsley, mint and sugar; reduce heat, cover and simmer, stirring occasionally, until lamb is tender, about 1 hour.

Add rhubarb; cook until tender, 10 to 15 minutes.

Nutrition Facts

Per Portion

Calories 278  
Calories from fat 94  
Calories from saturated fat 26.8  
Total Fat 10.4  g
Saturated Fat 3.0  g
Trans Fat 0.2  g
Polyunsaturated Fat 1.3  g
Monounsaturated Fat 6.0  g
Cholesterol 108  mg
Sodium 510  mg
Potassium 763  mg
Total Carbohydrate 12.6  g
Dietary Fiber 2.2  g
Sugars 4.3  g
Protein 33  g

Dietary servings

Per Portion

Grain 0.3
Meat 1.7
Vegetables 1.5

Energy sources

Pygal 18% 427.328549103 121.107707169 34% 450.918803807 246.67771054 48% 292.408158645 189.733898214 18% 34% 48% Carbohydrates Fat Protein
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