Potato and Lamb Stew
Serving Size / Yield
4-6 servings
Ingredients
- 1 lg. onion, chopped
- 2 Tbs. olive oik
- 2 lbs. boneless leg of lamb, cut into 1-inch chunks
- salt
- pepper
- 1/2 C. dry white wine
- 3 C. drained and chopped canned tomatoes
- 1 Tbs. chopped rosemary
- 1 lb. boiling potatoes, cut into 1-inch pieces
- 2 carrots, cut into 1/2-inch-thick slices
- 1 C. frozen peas, partially thawed
- 2 Tbs. chopped parsley
Directions
In a large Dutch oven, cook onion in the olive oil over medium heat until softened, about 5 minutes. Add the lamb. Cook, stirring frequently, until the pieces are lightly browned. Sprinkle with salt and pepper. Add wine and bring to a simmer. Stir in tomatoes and rosemary. Reduce heat to low. Cover and cook for 30 minutes. Add potatoes, carrots and salt and pepper to taste. Simmer for 30 more minutes, stirring occasionally, until lamb and potatoes are tender. Add peas and cook for 10 more minutes. Sprinkle with parsley and serve.
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