| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
Lamb, Meats, Rice, Tomatoes |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lamb stew meat, cut into |
|
|
1 1/2" pieces |
| 3 |
T |
Olive oil |
| 6 |
|
Garlic cloves, flattened |
| 2 |
|
Sprigs freash rosemary OR |
|
|
2 tsp dried rosemary |
| 3/4 |
c |
White wine |
| 1 |
|
Italian-style tomatoes 28 oz |
| 1 |
|
Frozen peas, 10 oz. |
|
|
Cooked rice |
INSTRUCTIONS
Season lamb pieces with salt & pepper. Heat 3 Tbsp oil in large pot or
Dutch oven over high heat. Working in batches, add lamb to pot and
saute until browned, about 4 minutes per batch. Return all lamb and
juices to pot, mix in garlic and rosemary. Add wine and boil until
reducedd by 2/3, scraping up browned bits, about 8 minutes. Add
tomatoes and bring to boil. Cover and simmer over med-low heat until
lamb is tender, about 1 hour 15 minutes. Add peas and simmer until
cooked through, about 10 minutes. Serve over cooked rice.
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