Lamb With Peas And Tomatoes Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Lamb stew meat, cut into 1 1/2" pieces
3 tbsp: Olive oil,
6 large: Garlic cloves, flattened
2 Sprigs: freash rosemary OR 2 tsp dried rosemary,
3/4 cup: White wine,
1 can: Italian-style tomatoes 28 oz,
1 package: 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.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95
Source from luhu.jp
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.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 06-13-95
Source from luhu.jp