Reprinted from The Blood Type Diet Website (

Yankee Lamb Stew


Serves 4 and requires no preparation time. ADAPTED FROM MAKE AHEAD GOURMET BY MICHAEL ROBERTS.

  • 1/2 recipe Stewed Lamb
  • 1 cup carrot, cut 1/2' thick
  • 2 tablespoons butter
  • 1/2 cup water
  • 2 medium turnip, cut into 1/2' dice
  • 1/2 cup frozen peas defrosted
How to make it:
  1. Defrost the Stewed Lamb if frozen.
  2. Combine the lamb and sauce in a 2-quart ovenproof casserole or Dutch oven, cover and bake at 375 degrees for 25 minutes.
  3. Combine the carrots, butter, and water in a saucepan over medium heat, and cook, uncovered for 5 minutes. Add the turnips and peas and cook, stirring occasionally, until all the water has evaporated, leaving the vegetables bathed in butter, about another 5 minutes.
  4. Remove the casserole from the oven, stir in the vegetables, and transfer the stew to a large serving dish. Serve immediately.