Lamb Stew with Rosemary
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 pound lean stewing lamb, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
  • 4 ounces fresh mushrooms, quartered
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 3/4 teaspoon minced fresh rosemary
  • 1 tablespoon plus 1 tablespoon chopped fresh parsley
  • 1/2 cup frozen peas, thawed
  • 2 cups steamed rice
DIRECTIONS
  1. TO PREPARE:
  2. Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 tablespoon parsley.
  3. SERVES: 4