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| Hearty Lamb Stew Recipe |
Category: Lamb
Rating:
1.00
Servings: 4
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Ingredients
1/2 pkg (15oz) refrigerated all-ready pie c; rust
1 egg yolk beaten with 1 tsp. cold wa; ter
2 tablespoon fresh rosemary or 1 tsp. dried, div; ided
1 tablespoon olive oil
2 onions; , coarsely chopped
3 cloves garlic; , minced
3/4 lb cooked lamb; cut in 3/4 inch cubes
1 can (28oz) tomatoes; drained and chopped
1 can (19oz) cannellini beans; drained
1 jar (6oz) marinated artichokes, dra; ined
1 tablespoon lemon juice
1 teaspoon grated lemon peel
Cooking Directions:
Preheat oven to 400. Unfold pie crust onto cookie sheet, brush with egg yolk mixture. Sprinkle with 1 tablespoon rosemary. Cut into 8 wedges. Bake 8-10 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in skillet over medium-high heat. Add onions, garlic and rosemary. Cook, stirring 5 minutes or until ligtly browned. Add remaining ingrdients. Bring to boil; reduce heat to low, cover and simmer 5 minutes. Typed by "Essie" Ethel R. Snyder Date October 19, 1997
Recipe by: First for women magazine -- April 22, 1996
lamb,entreeses
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