|
zanland.com |
lamb with peas and tomatoes |
|
|
You will need: • 2 pounds lamb stew meat, cut into 1 1/2-inch pieces • 3 tablespoons olive oil • 6 large garlic cloves, flattened • 2 fresh rosemary sprigs or 2 teaspoons dried rosemary • 3/4 cup dry white wine • 1 28-ounce can Italian-style tomatoes, drained, crushed • 1 10-ounce package frozen petit peas • Cooked rice 1. Season lamb pieces with salt and pepper. Heat 3 tablespoons olive oil in heavy large pot or Dutch oven over high heat. Working in batches, add lamb to pot and sauté until brown, about 4 minutes per batch. 2. Return all lamb and any collected juices to pot. Mix in garlic cloves and rosemary. Add white wine and boil until reduced by 2/3, scraping up browned bits, about 8 minutes. 3. Add Italian-style tomatoes and bring to boil. Cover; reduce heat to medium-low and simmer until lamb pieces are tender, about 1 hour 15 minutes. 4. Add peas and simmer uncovered until cooked through, about 10 minutes. Serve with rice. Serves 6. |