Ingredients
2
pounds lamb stew meat, cut into 1 1/2-inch pieces
6
large garlic cloves, flattened
2
fresh rosemary sprigs or 2 tsp dried rosemary
1
28-ounce can Italian-style tomatoes, drained, crushed
1
10-ounce package frozen petit peas
Directions
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. 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. 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. Add peas and simmer uncovered until cooked through, about 10 minutes. Serve with rice.
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