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Lamb Carnitas















Low Cholesterol, Trans-fat Free, High Fiber


2 cups lima beans
canned, drained
2 teaspoons salt
¼ cup olive oil
1 ¾ pounds lamb stew meat
1 teaspoon black pepper
freshly ground
3 each bay leaves
1 teaspoon coriander
2 teaspoons savory
1 cup milk
2 medium onions
2 each tomatoes
1 x salt and black pepper
to taste


Place limas in oven proof casserole, and barely cover with water.

Bake at 350 deg. 2 hours, adding 1 tes. salt after 1 hour.

Check from time to time, and add water if necessary if beans dry out.

Meanwhile, heat one tbles. oil in large, heavy skillet over high heat on stove.

Add some lamb without crowding, and brown well in batches on all sides, adding extra oil as necessary.

When all the lamb is browned, transfer meat to cast iron Dutch oven or casserole, along with remaining teaspoon salt, pepper, bay leaves, coriander, savory, and ½ cup milk.

Cover and bake 30 minutes.

Remove cover.

Add remaining ½ cup milk, and continue to cook 45 minutes more, until meat is falling apart and tender.

Remove from oven.

Cover, and keep warm.

Meanwhile, peel onions and halve them from tip to root.

Place cut surface down on work surface and sliver each from tip to root.

Toss with 1 teas. oil, set aside.

Halve the tomatoes crosswise.

Sprinkle with salt and pepper, and drizzle with some oil.

Set aside.

When it's time to put dinner on the table, preheat broiler.

Place onions in heat resistant dish, and place under broiler.

As tops begin to color, remove from oven, toss onions and then put back into oven.

Continue this process, stirring until onions are tender, about 5 minutes.

Place tomato halves on top of onions, and return to broiler for about 3 minutes, until they wilt.

Do not let them burn.

Arrange onions and tomatoes on plate.

Serve lamb in one covered casserole and lima beans in another.

Scoop up some meat and onions and wrap in tortillas.

Serve with sour cream and salsa along with the lima beans as a side dish.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 280g (9.9 oz)
Amount per Serving
Calories 29047% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 1224mg 51%
Total Carbohydrate 10g 10%
Dietary Fiber 7g 27%
Sugars g
Protein 18g
Vitamin A 19% Vitamin C 35%
Calcium 13% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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