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Breakfast - Brunch
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None
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Ingredients |
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1/4 teaspoon kosher salt
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3 medium carrots, cut into 1/4-inch rounds
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Instructions |
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Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers.
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Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.
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Originally Submitted
10/22/2007
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You can add this Barley and Lamb Stew recipe to your own private DesktopCookbook.
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