Hearty Rosemary Lamb with Sweet Potatoes Recipe

4 servings

Ingredients:

1 pound boneless lamb shoulder, fat trimmed, cubed

1 teaspoon olive oil

1 large onion, cut into thin wedges

2 tablespoons chopped fresh or 1 teaspoon dried rosemary leaves

3 cups reduced-sodium fat-free beef broth

2 bay leaves

1 1/4 pounds sweet potatoes, peeled, cubed

1 1/2 cups cut green beans

Salt and pepper, to taste

Method:

Saute lamb in oil in large saucepan until lightly browned, about 8 minutes. Add onion and rosemary, cook 5 minutes. Add broth and bay leaves, heat to boiling. Reduce heat and simmer, covered, until lamb is tender, 1 to 1 1/4 hours, minutes, adding sweet potatoes and green beans during last 15 minutes. Discard bay leaves, season to taste with salt and pepper.

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