FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Meat RecipesLamb Recipes pg 2 >  Lamb Alla Roma

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

LAMB ALLA ROMA

Yield: Makes 6 servings
 

INGREDIENTS

    • 1½ pounds boneless lamb shoulder, cut into 1-inch cubes*
    • 1 medium onion, coarsely chopped
    • 1 tablespoon vegetable oil
    • 2½ teaspoons salt
    • 1/2 teaspoon seasoned pepper
    • 1/2 teaspoon rosemary leaves, crushed
    • 2¾ cups water
    • 1/4 cup Burgundy wine
    • 1 cup uncooked rice
    • 2 ribs celery, thinly sliced
    • 2½ cups frozen Italian-style vegetables**, thawed
    • 1 medium green pepper, cut into 3/4-inch squares
    • 1 14½- to 16-ounce can tomatoes (2 cups), drained and cut up
    • 1 tablespoon chopped parsley (optional)

*Or use boneless beef.
**Or use a combination of zucchini, carrots, cauliflower, baby limas, green beans and red or green pepper.

 

DIRECTIONS

Brown lamb and onion in oil in large heavy skillet over medium heat.

Add salt, pepper, rosemary, water and wine; cover and simmer 30 minutes.

Add rice; bring to a boil.

Reduce heat, cover, and simmer for 15 to 20 minutes, or until rice is tender and most of the liquid is absorbed

Add celery, frozen vegetables, pepper and tomatoes.

Cover; cook an additional 5 minutes or until vegetables are tender crisp.

Sprinkle parsley on top.
 

    Nutrition Facts
    Calories 334   
    Total Fat 11g 
    Cholesterol 62mg 
    Sodium 1167mg 
    Total Carbohydrate 37g 
    Dietary Fiber 2g 
    Protein 23g  
     

USA Rice Federation www.usarice.com
 

 

RELATED RECIPES

  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages