Spring Lamb Stew
The lamb stew can be refrigerated for up to 5 days. Reheat gently.
One serving: 406 cal, 13 gm fat, 3.6 gm sat fat, 30 gm carb, 8.8 gm fiber, 44 gm protein. Tip: Combine leftover lamb with yogurt and chopped pickled vegetables in a pita for a quick Middle Eastern style sandwich. Tip: Substitute chicken thighs for the lamb for a lighter spring supper. Tip: Cover leftovers with mashed potatoes and broil for an almost-instant shepherd’s pie.