• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Lamb with Peas and Tomatoes

  • Recipe Submitted by on

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


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.

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