Lamb with Peas and Tomatoes

Title:
Lamb with Peas and Tomatoes

Yield:
6 Servings

Categories:
Lamb,
Tomatoes,
Rice,
Meats




Ingredients:





     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.