Lamb with Peas and Tomatoes

• 2 pounds lamb stew meat, cut into 1 1/2-inch pieces
• 3 tablespoons olive oil
• 6 large garlic cloves, flattened
• 2 fresh rosemary sprigs or 2 teaspoons dried rosemary
• 3/4 cup dry white wine
• 1 28-ounce can Italian-style tomatoes, drained, crushed
• 1 10-ounce package frozen petit peas
• Cooked rice

1. Season lamb pieces with salt and pepper.
2. Heat 3 tablespoons olive oil in heavy large pot or Dutch oven over high heat.
3. Working in batches, add lamb to pot and saute until brown, about 4 minutes per batch.
4. Return all lamb and any collected juices to pot.
5. Mix in garlic cloves and rosemary.
6. Add white wine and boil until reduced by 2/3, scraping up browned bits, about 8 minutes.
7. Add Italian-style tomatoes and bring to boil.
8. Cover; reduce heat to medium-low and simmer until lamb pieces are tender, about 1 hour 15 minutes.
9. Add peas and simmer uncovered until cooked through, about 10 minutes.
10. Serve with rice.

lamb stew meat, olive oil, garlic, rosemary, white wine, italianstyle tomatoes, rice

Taken from www.epicurious.com/recipes/food/views/lamb-with-peas-and-tomatoes-362 (may not work)