Rosemary Lamb Stew

• 1 cup chopped yellow onion
• 1 tablespoon olive oil
• 1 (8-oz.) package sliced fresh mushrooms
• 1 cup sliced carrots
• 2 1/2 cups diced cooked lamb
• 2 garlic cloves, minced
• 1 (14 1/2-oz.) can stewed tomatoes
• 1/2 cup chicken broth
• 1 fresh rosemary sprig
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Hot cooked rice

1. Saute onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.

yellow onion, olive oil, mushrooms, carrots, lamb, garlic, tomatoes, chicken broth, rosemary, kosher salt, freshly ground black pepper, rice

Taken from www.myrecipes.com/recipe/rosemary-lamb-stew (may not work)