Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of
Discovery' Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95

Browse by categories