When you put lamb together with kasha, lemon and hearty-flavored herbs, it’s the flavors of Eastern Europe that you are mingling.
Gluten-Free Lamb with Kasha
- Prep Time 10 min
- Total 1 hr 34 min
- Servings 6
- Ingredients 10
Ingredients
- 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
Instructions
-
Step1Remove 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.
-
Step2Stir 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.
-
Step3Stir 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
215
Calories
8 g
Total Fat
27 g
Protein
11 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 215
- Calories from Fat
- 70
- Total Fat
- 8 g
- Saturated Fat
- 3 g
- Cholesterol
- 80 mg
- Sodium
- 270 mg
- Potassium
- 400 mg
- Total Carbohydrate
- 11 g
- Dietary Fiber
- 2 g
- Protein
- 27 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 14%
- 14%
Exchanges:
1 Starch; 3 1/2 Very Lean Meat; 1/2 Fat;Tips from the Betty Crocker Kitchens
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