Lamb with peas and tomatoes
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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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