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Source: America's Favorite Food Associations

Rotisserie Lamb Stew
The gravy makes this stew!
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Serves: 3-4
Prep Time: 20 minutes
Cook Time: 60 or more minutes
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1/3 cup beef broth
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
1 garlic clove, minced
Dash hot pepper sauce, bottled
8 tiny new potatoes, halved (about 1 pound)
1 medium carrot, cut into 2-inch matchsticks
1 medium stalk celery, cut into 1-inch pieces
3 tablespoons all-purpose flour
1/2 cup whole milk
1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried rosemary

Trim lamb and cut into 1½-2-inch chunks. For marinade, combine the 1/3 cup broth, vinegar, Worcestershire sauce, olive oil, garlic and hot pepper sauce. Add lamb; cover and refrigerate 2 hours. Remove lamb from marinade, reserving marinade. Place lamb chunks on skewer and secure into basket. Brush potatoes, carrot and celery with marinade; place vegetables in basket. Close and cook about 1 hour or until vegetables and meat are tender. In saucepan combine 2/3 cup broth, ¼ cup of the remaining marinade, thyme and rosemary; add juices from drip pan. Bring to boiling. Combine milk and flour; mix well. Add to hot mixture. Cook and stir until thickened and bubbling. Cook and stir 1 minute more. To serve, place hot meat and vegetables mixture in a serving bowl. Pour hot gravy over; stir to coat well.

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