| 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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