Lamb And Bean Stew

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 1 1/2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 4 garlic cloves, chopped
• 1 cup dry wine or 1 cup vermouth
• 2 teaspoons dried rosemary, crumbled
• 2 (15 ounce) cans beans, drained
• 2 (14 ounce) cans stewed tomatoes

Recipe

• 1 season lamb with salt and pepper. in a large skillet, heat oil over medium high heat.
• 2 add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
• 3 add garlic and cook, stirring, until soft and fragrant, about 1 minute.
• 4 add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
• 5 add beans and tomatoes. bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.