Dutch Oven Lamb Stew

• 1 tablespoon Vegetable oil
• 1 pound Boneless diced lamb
• 1 onion
• 2 tablespoons Rosemary
• 1 cup Red wine
• 2 cups Yellow squash
• 2 cups Diced plum tomatoes
• 2 cups Sliced mushrooms
• 1 Rice, mashed potatoes, noodles

1. 1, Heat the oil in a dutch oven, and brown the lamb over high heat, sprinkling it lightly with salt & pepper.
2. 2. Stir in the onion, scraping up the brown bits.
3. 3. Add the liquid; cover; and cook over medium heat 30-45 minutes or until the lamb is tender.
4. 4. Stir in the squash, tomatoes & mushrooms, and add liquid if necessary to prevent sticking.
5. 5. Bring the stew to a boil for about 3 minutes, or until the vegetables are crisp-tender.
6. 6. Serve over rice, mashed potatoes or noodles.

vegetable oil, lamb, onion, rosemary, red wine, yellow squash, tomatoes, mushrooms, rice

Taken from www.epicurious.com/recipes/member/views/dutch-oven-lamb-stew-593c51fe6c15d005a3037945 (may not work)