Name: Rosemary Lamb Stew
Total time: 1 h
Yield: Makes 4 servings
Ingredients: 1 cup chopped yellow onion; 1 tablespoon olive oil; 1 (8-oz.) package sliced fresh mushrooms; 1 cup sliced carrots; 2 ½ cups diced cooked lamb; 2 garlic cloves, minced; 1 (14 1/2-oz.) can stewed tomatoes; ½ cup chicken broth; 1 fresh rosemary sprig; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Hot cooked rice

Sauté onion in hot oil in a 3-qt. saucepan over medium-high heat 3 to 4 minutes or until tender. Add mushrooms and carrots, and cook, stirring occasionally, 5 minutes. Add lamb and garlic, and cook, stirring constantly, 3 minutes. Stir in tomatoes, broth, and rosemary. Bring to a boil; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes. Stir in salt and pepper. Discard rosemary sprig. Serve stew over hot cooked rice.

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Rosemary Lamb Stew

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