| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Lamb, Main dishes | 4 | Servings | |
INGREDIENTS
| 1/2 | pk | (15oz) refrigerated all-ready pie crust |
| 1 | Egg yolk beaten with 1 tsp. cold water | |
| 2 | tb | Fresh rosemary OR 1 tsp. dried, divided |
| 1 | tb | Olive oil |
| 2 | Onions;, coarsely chopped | |
| 3 | Cloves garlic;, minced | |
| 3/4 | lb | Cooked lamb; cut in 3/4 inch cubes |
| 1 | cn | (28oz) tomatoes; drained and chopped |
| 1 | cn | (19oz) cannellini beans; drained |
| 1 | Jar (6oz) marinated artichokes, drained | |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon peel |
INSTRUCTIONS
Preheat oven to 400. Unfold pie crust onto cookie sheet, brush with egg yolk mixture. Sprinkle with 1 tablespoon rosemary. Cut into 8 wedges. Bake 8-10 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in skillet over medium-high heat. Add onions, garlic and rosemary. Cook, stirring 5 minutes or until ligtly browned. Add remaining ingrdients. Bring to boil; reduce heat to low, cover and simmer 5 minutes. Typed by "Essie" Ethel R. Snyder <essie49@juno.com> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on Oct 19, 1997
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