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Source: Stop and Smell the Rosemary

Lamb Stew with Rosemary
A tasty stew to add to any meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 50 minutes
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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 fresh rosemary, minced
2 tablespoons fresh parsley, chopped
1/2 cup frozen peas, thawed
2 cups rice, steamed

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 four and stir to blend. Add tomatoes, mushrooms, farlic, 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.

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