Lamb-Vegetable Stew

Serves 4

• 1 pound lean boneless leg of lamb, trimmed and cut into 1-inch chunks
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 pound baby potatoes, scrubbed and halved
• 1½ cups baby-cut carrots
• 1 cup pearl onions, peeled, or frozen pearl onions
• 1 tablespoon paprika
• ¼ teaspoon dried thyme
• 1 (14½-ounce) can reduced-sodium beef broth
• 1 bay leaf
• 3 cups hot cooked yolk-free egg noodles

1 Spray Dutch oven with nonstick spray and set over medium-high heat. Add lamb, in batches, and cook until browned on all sides, about 5 minutes. Transfer to bowl.

2 Add onion and garlic to pot; cook, stirring, until onion is softened, about 5 minutes. Add potatoes, carrots, pearl onions, paprika, and thyme; cook, stirring, 2 minutes. Return lamb to pot along with broth and bay leaf; bring to boil. Reduce heat and simmer, covered, until lamb and vegetables are tender, about 35 minutes. Discard bay leaf. Serve with noodles.

Per serving (1½ cups stew and ¾ cup noodles): 404 Cal, 10 g Total Fat, 4 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 310 mg Sod, 47 g Total Carb, 7 g Sugar, 4 g Fib, 31 g Prot, 54 mg Calc. PointsPlus value: 10

Cook’s Note

To keep dried spices and herbs fresh and vibrant, keep them tightly closed and away from direct light, heat, and humidity.

Lamb Chops with Yogurt-Mint Sauce

Serves 4 • Gluten Free

• ¾ cup plain fat-free yogurt
• ½ cucumber, peeled, seeded, and chopped
• ¼ cup lightly packed fresh mint leaves
• 3 scallions, sliced
• 1 garlic clove, chopped
• ¼ teaspoon red pepper flakes
• ½ teaspoon salt
• 4 (5-ounce) lean bone-in loin lamb chops, about 1 inch thick, trimmed
• ¼ teaspoon black pepper

1 Spray broiler rack with nonstick spray. Preheat broiler.

2 To make sauce, stir together yogurt, cucumber, mint, scallions, garlic, pepper flakes, and ¼ teaspoon of salt in blender or food processor and puree. Transfer to serving dish.

3 Sprinkle lamb with remaining ¼ teaspoon salt and the black pepper. Place on prepared broiler rack and broil 5 inches from heat until instant-read thermometer inserted into side of chop registers 145ºF, about 5 minutes per side. Transfer to platter and let stand 5 minutes. Serve with sauce.

Per serving (1 chop and about ¼ cup sauce): 168 Cal, 7 g Total Fat, 3 g Sat Fat, 0 g Trans Fat, 59 mg Chol, 376 mg Sod, 5 g Total Carb, 4 g Sugar, 1 g Fib, 21 g Prot, 112 mg Calc. PointsPlus value: 4