Lamb & Rice Stew

• 4 TO 6 LAMB SHANKS OR CHOPS
• LEMON JUICE
• 1 TSP FRESH BASIL (CHOPPED)
• 1/2 TSP SAGE
• 2 TSP. ROSEMARY
• 2 CLOVES GARLIC (CHOPPED)
• 1 TSP. FRESH PARSLEY
• 1 CUP LONG GRAIN RICE
• 1 ONION ( CHOPPED)
• 2 CUPS CHICKEN BROTH
• 1 CAN CAMPBELL'S BEEF CONSUMME'
• 2 TBSP. BACON FAT (OR BUTTER)
• FLOUR
• PINCH OF PAPRIKA

1. SOAK LAMB IN LEMON JUICE (15 MIN)
2. REMOVE LAMB FROM LEMON JUICE, SHAKE IN A PLASTIC BAG WITH FLOUR & PAPRIKA.
3. BROWN MEAT IN FAT OR BUTTER.
4. USING A OVEN PROFF DUTCH OVEN WITH LID.
5. REMOVE MEAT ; SET ASIDE
6. SAUTE ONION IN SAME PAN WITH MEAT DRIPPINGS.
7. ADD: MEAT, (UNCOOKED RICE)
8. GARLIC & ALL SPICES.
9. ADD THE BEEF CONSUMME AND ENOUGH CHICKEN BROTH TO STEAM THE RICE.
10. (CHECK RICE PKG. DIRECTIONS FOR CORRECT AMOUNT OF LIQUID.
11. PLACE ALL INGREDIENTS IN THE COVERED DUTCH OVEN .
12. BAKE AT 350 DEGREES FOR 1 11/2 HOURS.
13. STIR OCCASIONALLY.

lamb, lemon juice, fresh basil, sage, rosemary, garlic, fresh parsley, rice, onion, chicken broth, s beef, bacon, flour, paprika

Taken from www.epicurious.com/recipes/member/views/lamb-rice-stew-1208598 (may not work)