Spring Lamb Stew
Ingredients
- 2 Tablespoons Butter
- 1-½ pound Leg Of Lamb, Cubed
- 4 Tablespoons Flour
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- ½ teaspoons Rosemary
- 2 whole Bay Leaves
- 1 Tablespoon Minced Garlic
- 1 cup Red Wine
- 6 cups Chicken Broth
- ¾ cups Kamut
- ½ cups Small Diced Carrots
- 1 cup Small Diced Turnips
- 1 cup Frozen Pearl Onions
- 1 cup Small Diced Asparagus
- 1 cup Frozen Peas
- 2 cups Fresh Spinach
- 1 Tablespoon Balsamic Vinegar
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