Lamb Soup With Spring Vegetables

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Southern Living


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3 pounds boneless lamb shoulder, cubed

1 teaspoon salt

1 teaspoon pepper

2 tablespoons all-purpose flour

1 tablespoon olive oil

5 garlic cloves, chopped

1 1/2 cups dry white wine

2 cups beef broth

1/2 cup orange juice

2 tablespoons chopped fresh rosemary

2 tablespoons chopped fresh thyme

1 pound baby carrots

1 (16-ounce) bag frozen whole pearl onions, unthawed

1/2 pound fresh green beans, trimmed

Citrus-Mint Gremolata

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