From, "Stop and Smell the Rosemary, Recipes and Traditions to Remember," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 Tablespoon parsley.
SERVES: 4
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/2 pound lean stewing lamb, cut into 1-inch cubes
- 1 Tablespoon olive oil
- 1 can (14 ounces) whole peeled tomatoes, chopped, plus liquid
- 4 ounces fresh mushrooms, quartered
- 1 clove garlic, crushed
- 1 bay leaf
- 3/4 teaspoon minced fresh rosemary
- 1 Tablespoon plus 1 Tablespoon chopped fresh parsley
- 1/2 cup frozen peas, thawed
- 2 cups steamed rice
TO PREPARE:
Place flour, salt, and pepper in a large plastic bag. Add lamb, shaking to coat evenly. Heat oil in a large skillet over medium heat. Add lamb, reserving flour. Saute 5 to 10 minutes, or until lamb is browned evenly. Add reserved flour and stir to blend. Add tomatoes, mushrooms, garlic, bay leaf, rosemary, and 1 Tablespoon parsley. Bring to a boil. Reduce heat to medium-low. Cover and simmer 30 minutes. Remove bay leaf. Stir in peas. Cover and let rest 5 minutes. Serve over rice and garnish with remaining 1 Tablespoon parsley.
SERVES: 4
