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Source: America's Favorite Food Associations

Lamb with Rosemary & Cherries
A great meal to surprise the whole family with.
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Serves: 4
Prep Time: 5 minutes
Cook Time: 60-90
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2 pounds lamb shoulder, boned and cut into 1 inch chunks
4 Tablesoons olive oil
2 stalks celery, chopped
3/4 pound baby onions, peeled
2 cups chicken stock
2 cups water
2 1/2 teaspoons rosemary, finely chopped
salt, to taste
freshly ground pepper
3/4 cup Cabernet Sauvignon
1/4 cup American Spoon Dried Cherries

Lightly flour lamb pieces, shaking off excess flour. Heat oil in large casserole or sautè pan Sautè meat until it is browned on both sides. Remove meat and set aside in a large bowl. Put celery and onions in sautè pan and gently fry for 5 minutes. Add meat back in pan. Stir in chicken stock, water, 2 tsp of rosemary, bay leaves, salt and pepper. Cover and simmer for 45 minutes. Put wine into a saucepan and simmer cherries and wine. Let cherries soak for 45 minutes, then strain. Add Cabernet to the stew and reduce over high heat for 10 minutes to thicken broth. Add cherries. Serve hot over rice.

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