⅓ cup all-purpose flour
1 tsp. salt
1 tsp. pepper
2 lbs. boneless American Lamb shoulder meat, fat trimmed, cut into 1-inch cubes
3 Tbsps. olive oil, divided
4 cups fat-free chicken broth
32 oz. homemade or prepared salsa
2 cans hominy, drained (15¾ oz. each)
¼ cup chopped cilantro leaves

1. In a bowl, combine flour, salt and pepper. Add lamb cubes in batches to coat.

2. In 6-quart pan, heat 1 Tbsp. oil over medium-high heat. Add lamb in batches and brown. Add more oil as needed. Place browned lamb in bowl.

3. Return lamb to pan and add broth and salsa. Simmer for 45 minutes. Stir in hominy. Cover and simmer for 15 additional minutes. Stir in cilantro.

4. Serve with warm tortillas or cornbread.

Recipe and photo: American Lamb Board