Name: Lamb with Peas and Tomatoes
Ingredients: 2 lb Lamb stew meat, cut into 1 1/2" pieces; 3 tb Olive oil; 6 lg Garlic cloves, flattened; 2 Sprigs freash rosemary OR 2 tsp dried rosemary; 3/4 c White wine; 1 cn Italian-style tomatoes 28 oz; 1 pk Frozen peas, 10 oz.; Cooked rice

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Lamb, Tomatoes, Rice, Meats	6	Servings

INGREDIENTS

2	lb	Lamb stew meat, cut into 1 1/2" pieces
3	tb	Olive oil
6	lg	Garlic cloves, flattened
2		Sprigs freash rosemary OR 2 tsp dried rosemary
3/4	c	White wine
1	cn	Italian-style tomatoes 28 oz
1	pk	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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