Side Pannel
Lamb with Peas and Tomatoes
Lamb with Peas and Tomatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Rice, Tomatoes, Meat, Lamb/Sheep
Ingredients List
- 2 lb Lamb stew meat, cut into
- -1 1/2" pieces
- 3 tb Olive oil
- 6 lg Garlic cloves, flattened
- 2 Sprigs freash rosemary OR
- -2 tsp dried rosemary
- 3/4 c White wine
- 1 cn Italian-style tomatoes 28 oz
- 1 pk 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 2/3,
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.
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 2/3,
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.
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