WebMelinda Fawver / Shutterstock.com. Clocking in at just nine carbs and 371 calories per serving, this creamy, cheesy cauliflower soup from Real Housemoms can be made …
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WebInstructions. Preheat oven to 335°F. In a large roasting pan, place garlic, onion and rosemary. Place the lamb leg on top of the garlic, onion and rosemary. …
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This recipe appears in our cookbook "Martha Stewart's Slow Cooker" (Clarkson Potter). Preheat a 5-to-6-quart slow cooker. Season lamb with salt and pepper. In a large Dutch oven, heat oil over medium-high. Add lamb and cook until golden brown all over, about 8 minutes.
Peel and dice the onion and mince the garlic. Peel and slice the carrot and chop the celery. Grease a large casserole dish with avocado oil (or ghee). Add the lamb shanks and cook on high from all sides for a few minutes until browned. Once browned, transfer the lamb to a plate. Browning the lamb will add fantastic flavor!
This slow-cooked Persian-style lamb stew is really simple to make. It really does taste as good as it looks with fresh sprigs of coriander and soft tender chunks of lamb. The pomegranate molasses gives it a sweet, wonderful burst of flavour that really compliments the lamb.
This lamb stew recipe is low-carb, keto, paleo friendly and makes 15 serves. The nutritional information reflects one serving with the addition of 2 tablespoons of Sour Cream and 1 tablespoon of Parmesan Cheese.