Lamb and Rhubarb Stew with Celery and Mint

12 105 353
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 6
Lamb and Rhubarb Stew with Celery and Mint
Health Highlights


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, Extra Virgin
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 353
Calories from fat 159
Calories from saturated fat 54
Total Fat 17.7 g
Saturated Fat 6.0 g
Trans Fat 0.5 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 7.3 g
Cholesterol 85 mg
Sodium 340 mg
Potassium 779 mg
Total Carbohydrate 17.1 g
Dietary Fiber 2.2 g
Sugars 9.1 g
Protein 32 g

Dietary servings

Per Portion

Grain 0.3
Meat 1.7
Vegetables 1.5

Energy sources


Meal Type(s)