Baked Lamb Stew with Fresh Rosemary
| Yield: | 6 Servings |
| Categories: | Lamb |
| 3 1/2 | lb | Lamb; cubed |
| 3 | tb | Rosemary; chopped fresh |
| 1/2 | ts | Pepper |
| 2 | Cloves garlic | |
| 1 | Onion; chopped | |
| 14 | oz | Chicken broth; defatted |
| 3/4 | c | Dry white wine |
| 1 1/2 | lb | Button mushrooms |
| 1 | lb | Pearl onion |
| 12 | sm | Carrot |
| 1 | tb | Lemon juice; fresh |
| Rosemary sprigs; for garnish |
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