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Source: America's Favorite Food Associations

Hunter-Style Lamb Stew
Everyone will want seconds of this stew!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 60 or more minutes
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1 pound boneless American lamb, cut into 3/4-inch cubes
2 garlic cloves, minced
3/4 cup apple juice, or dry red wine
1 cup low sodium chicken broth, divided
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon ground black pepper
1/8 teaspoon ground sage
2 tablespoons all-purpose flour
3 cups linguini, cooked
1 to 2 tablespoons chopped fresh parsley

Spray skillet or large saucepan with no-stick cooking spray. Cook and stir lamb cubes and garlic over medium-high heat until lamb is evenly browned. Add apple juice or dry red wine, ½ cup broth, rosemary, pepper, and sage. Bring to a boil; reduce heat. Cover and simmer about 1 hour, or until lamb is tender. Combine remaining ½ cup broth and flour. Stir into lamb mixture; cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve lamb mixture over hot cooked noodles. Sprinkle with parsley.

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