| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Meat entree, Soups | 4 | Servings | |
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | lb | Lamb, cubed |
| 2 | Whole yellow onions, chopped | |
| 8 | Cloves garlic, minced | |
| 2 | c | Vegetable broth or water |
| 4 | c | White beans, cooked |
| 2 | Whole carrots, peeled, cut into 1" pieces | |
| 1/2 | ts | Fresh rosemary |
| 1 | Whole bay leaf | |
| Salt and pepper, to taste | ||
| 1 | c | Bread crumbs, diced fine |
INSTRUCTIONS
Warm oil in heavy soup pot over medium-high heat. Add lamb in batches and brown well on all sides - about 5 minutes. Transfer to a dish and set aside. Add onions and garlic to the pot - saute until browned - 3-4 minutes. Add stock or water and bring to a simmer. Add reserved lamb, beans, carrots, rosemary and bay leaf. Cover and simmer gently until meat is tender when pierced with a fork - about 1 hour. Discard bay leaf, season to taste with salt and pepper. Spoon into four 2 1/2 cup bowl. Top with bread crumbs and bake in a 350 oven 5-10 minutes until golden. Recipe by: Williams Sonoma - Adapted from "Stews" Posted to TNT - Prodigy's Recipe Exchange Newsletter, by Sharon <jouet@mindspring.com> on Tue, 14 Jan 1997.
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