Hearty lamb stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | (15oz) refrigerated all-ready pie crust |
| 1 | Egg yolk beaten with 1 tsp. cold water | |
| 2 | tablespoons | Fresh rosemary OR 1 tsp. dried, divided |
| 1 | tablespoon | Olive oil |
| 2 | Onions;, coarsely chopped | |
| 3 | Cloves garlic;, minced | |
| ¾ | pounds | Cooked lamb; cut in 3/4 inch cubes |
| 1 | can | (28oz) tomatoes; drained and chopped |
| 1 | can | (19oz) cannellini beans; drained |
| 1 | Jar (6oz) marinated artichokes, drained | |
| 1 | tablespoon | Lemon juice |
| 1 | teaspoon | Grated lemon peel |
Directions
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@...> Date October 19, 1997 Recipe by: First for women magazine -- April 22, 1996 Posted to MC-Recipe Digest V1 #853 by essie49@... (Ethel R Snyder) on Oct 19, 1997