Gluten Free Lamb With Kasha Recipes

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GLUTEN-FREE LAMB WITH KASHA



Gluten-Free Lamb with Kasha image

When you put lamb together with kasha, lemon and hearty-flavored herbs, it's the flavors of Eastern Europe that you are mingling.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h34m

Yield 6

Number Of Ingredients 10

1 lamb boneless shoulder, 1 1/2 pounds
1 medium onion, chopped (1/2 cup)
1 1/4 cups water
2 tablespoons lemon juice
2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1 garlic clove, finely chopped
1/2 cup uncooked kasha (roasted buckwheat groats), (roasted medium-grind buckwheat groats)
2 cups frozen cut green beans

Steps:

  • Remove fat from lamb. Cut lamb into 3/4-inch pieces. Spray 4-quart nonstick Dutch oven with cooking spray; heat over medium heat. Cook lamb in Dutch oven about 10 minutes, stirring frequently, until brown.
  • Stir in onion, water, lemon juice, thyme, oregano, salt and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until lamb is tender.
  • Stir in buckwheat kernels and frozen green beans. Heat to boiling; reduce heat. Cover and simmer 10 to 12 minutes or until beans are tender and liquid is absorbed.

Nutrition Facts : Calories 215, Carbohydrate 11 g, Cholesterol 80 mg, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 270 mg

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