LAMB AND WHITE BEAN STEW

Lamb and White Bean Stew image

Provided by dicentra

Categories Lamb/Sheep

Time 20m

Yield 5-6 serving(s)

Number Of Ingredients 9

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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 white wine or 1 cup vermouth
2 teaspoons dried rosemary, crumbled
2 (15 ounce) cans white beans, drained
2 (14 ounce) cans stewed tomatoes

Steps:

Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
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.

Nutrition Facts : Calories 667, Fat 32.2, SaturatedFat 11.4, Cholesterol 93.9, Sodium 699.1, Carbohydrate 49, Fiber 10.2, Sugar 7, Protein 38.5