| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
123 points, Sent to geo, Soups & ste, Beef/lamb, Grains |
4 |
servings |
INGREDIENTS
| 1 1/4 |
lb |
Lamb; cubed, leg & 1" pieces |
|
|
Cooking Spray |
| 2 |
c |
Cabbage; green, & coarsely chopped |
| 2 |
cn |
Fat-free beef broth; (10-1/2 ounce) |
| 1 |
c |
Water |
| 1 |
c |
Carrots; chopped |
| 1 |
c |
Onions; chopped |
| 1 |
c |
Rutabaga; peeled & chopped |
| 1/3 |
c |
Barley; quick-cooking |
| 1 |
ts |
Dried thyme |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Ground allspice |
| 1/4 |
ts |
Pepper |
| 1 |
|
Whole bay leaf |
INSTRUCTIONS
Trim all visible fat from leg of lamb, and cut lamb into 1-inch cubes. Coat
a Dutch oven with cooking spray, and place over medium-high heat until hot.
Add lamb cubes, and cook 5 minutes or until browned. Add cabbage and
remaining ingredients; bring to a boil. Cover, reduce heat and simmer 20
minutes or until lamb is tender, stirring occasionally. Discard bay leaf.
Yield 4 servings (Serving size is 2 cups)
POINTS: 6 Exchanges 4 lean meat, 2 Veg., 1 Starch
Per serving: Calories 331, Protein 38.6, Fat 6g, Carbohydrates 27.9g.,
Fibre 5.8g, Chol 119mg, Iron 4.7mg, Sodium 1,084mg Calcium 70mg
Recipe by: Make It Fresh - Weight Watchers' Magazine
Posted to EAT-LF Digest by "Helen Deacey" <hdeacey@sympatico.ca> on Mar 14,
1999, converted by MM_Buster v2.0l.
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