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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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YUM! Ingredients:
1 1/2 lbs boneless leg of lamb |
1/4 tsp salt |
1/4 tsp pepper |
1 tbsp olive oil |
1 tbsp minced garlic |
28 oz canned whole tomatoes |
1 cup vegetable broth |
1 cup dried tomatoes |
1/2 cup kalamata olives |
1 tsp dried rosemary |
15 oz canned cannellini beans |
12 oz artichoke hearts |
1 cup frozen green peas |
Directions:
1. Heat oven to 350. Cut lamb into 6 pieces. Season lamb with salt and pepper. Heat oil in a heavy dutch oven over medium-high heat. Add lamb and cook, turning to brown all sides. Remove.
2. Add garlic; cook 20 seconds. Remove pot from heat. Add tomates, broth, dried tomatoes, olives and rosemary, breaking up tomatoes with a spoon. Add lamb.
3. Cover and bake 2 hours or until lamb is tender. Stir in beans, artichoke hearts and peas. Cover and bake 15 minutes to cook peas.
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