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

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