American Lamb Creole Gumbo

American Lamb Creole Gumbo

   6-8 SERVINGS    10 MINUTE PREP TIME     2 HOUR COOK TIME

Ingredients

1 pound Cedar Springs or Shepherd’s Pride lamb leg or shoulder, cut into 1-inch cubes
3 tablespoons all-purpose flour
2 tablespoons oil
2 cans (16 ounces each) stewed tomatoes
4 cups lamb or chicken broth
1 cup white wine
1/4 cup chopped parsley
1/2 lemon, sliced
2 teaspoons salt
1 teaspoon dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
1 package (10 ounces) frozen sliced okra, defrosted
1 can (15 ounces) black-eyed peas, rinsed and drained

Directions

  1. Coat lamb with flour.
  2. In large pan with cover, heat oil over medium-hot heat. Add lamb and brown.
  3. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic.
  4. Simmer, covered, 1-1/2 hours.
  5. Add okra and black-eyed peas. Cook 10 to 15 additional minutes.
  6. Remove bay leaf before serving.

Recipe and Image Provided by the American Lamb Board.

Print Friendly

Comments

comments