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Lamb, Asparagus and New Potato Ragout

4 servings


No Added Sugars

Nutritional Facts Per Serving

34.8 g
26.2 g
2.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 367
  • Fat 13.4 g
    • Saturated   3.3 g
    • + Trans 
  • Cholesterol 91 mg
  • Sodium   680 mg
  • Carbohydrate 26.2 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 34.8 g
    • Vitamin A 2 %
    • Vitamin C 28 %
    • Calcium 4 %
    • Iron 31 %


Preheat the oven to 325 degrees F. Season the lamb with salt and pepper. Heat the oil in a Dutch oven or ovenproof pot set over medium-high. Cook the lamb until nicely browned. Add the onion and garlic to the pot and cook 3-4 minutes more. Sprinkle in the flour and mix well. Slowly, stirring constantly, mix in the stock. Mix in the rosemary and bring to a simmer. Cover and cook in the oven for 45 minutes. Stir in the potatoes and cook 30 minutes more, or until cooked through. Stir in the asparagus and cook a few minutes more to heat it through. Adjust seasoning and serve.

Note: To blanch the asparagus, plunge into boiling water for 2 minutes. Drain well, cool in ice-cold water, drain well again and pat dry.

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