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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !! Ingredients:
1 lb boneless lamb, cubed |
1 tablespoon butter |
1 tablespoon olive oil |
3 cloves garlic, minced |
2 teaspoons finely chopped fresh rosemary needles |
1/2 cup merlot or 1/2 cup dry white wine |
1 (14 ounce) can reduced-sodium beef broth |
3 tablespoons tomato puree |
4 roma tomatoes, chopped |
1/4 cup kalamata olive, pitted and chopped |
1 tablespoon chopped fresh parsley |
Directions:
1. Heat oil and butter and brown lamb over high heat.
2. Add garlic and rosemary, stir for 30 seconds.
3. Add wine and stir, mix in beef broth and tomato puree.
4. Reduce heat, cover and simmer for 1 hour.
5. Remove cover,increase heat to medium high and cook until sauce begins to thicken.
6. Add tomatoes and olives and cook 5 minutes.
7. Stir in parsley and serve.
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