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Lamb Veronique

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  Boneless lamb shoulder 2 Pound
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Garlic powder 1 Teaspoon
  Paprika 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Mushrooms/1 can (4 ounces) mushroom stems and pieces, drained 8 Ounce, sliced
  Seedless green grapes/1 can (16 ounces) grapes, drained 2 Cup (32 tbs)

Trim excess fat from lamb.
Cut lamb into 2-inch pieces.
Mix flour, garlic powder, paprika, salt, nutmeg and pepper.
Coat lamb with flour mixture.
Heat oil in 10-inch skillet or 4-quart Dutch oven until hot.
Cook and stir lamb in oil over medium heat until brown; drain.
Add onion, water and lemon juice.
Heat to boiling; reduce heat.
Cover and simmer until lamb is tender, 1 to 1 1/2 hours.
Cover and refrigerate no longer than 48 hours.
TO SERVE: About 35 minutes before serving, heat lamb mixture to boiling.
Stir in soup, mushrooms and grapes.
Heat to boiling; reduce heat.
Cover and simmer until lamb is hot, about 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3600 Calories from Fat 2270

% Daily Value*

Total Fat 253 g389.3%

Saturated Fat 93.5 g467.6%

Trans Fat 0 g

Cholesterol 662.5 mg220.8%

Sodium 3612.4 mg150.5%

Total Carbohydrates 160 g53.2%

Dietary Fiber 14.7 g58.7%

Sugars 68 g

Protein 176 g351.6%

Vitamin A 83.7% Vitamin C 145.4%

Calcium 28% Iron 116.2%

*Based on a 2000 Calorie diet

Lamb Veronique Recipe