Lamb with peas and tomatoes

Yield: 6 servings

Measure Ingredient
2 pounds Lamb stew meat, cut into 1 1/2" pieces
3 tablespoons Olive oil
6 larges Garlic cloves, flattened
2 Sprigs freash rosemary OR 2 tsp dried rosemary
¾ cup White wine
1 can Italian-style tomatoes 28 oz
1 pack 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 ⅔, 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

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