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Lamb Stew

1/8 cup olive oil
2 minced/pressed cloves garlic
2 stems rosemary, stripped of leaves (no fresh, used 1.5 T dried)
2 to 3 pounds lamb, cut as for stew (2" cubes)
1 cup dry white wine
1/2 cup chicken stock or 1 bouillon cube
12 oz. fresh tomatoes
3/4 cup green olives, pitted (I used Sicilian imported)

Heat the olive oil in a nice big pan with a lid. Warm the garlic
and rosemary therein until the garlic is golden. Brown the lamb
in the oil and then remove (may have to do in two batches). Add
the wine and chicken stock (if you're not using real stock, up the
wine 1/2 c. to maintain the liquid measure), and simmer until
slightly reduced. Put the lamb back in and add the chopped tomatoes.
cover and simmer on very low heat for 1 hr 45 min or until the lamb
is easily pierced with a fork. Fifteen minutes before the end of
cooking, toss in the olives and stir.

Based on leftovers, this really is better if you make it the day
before and let it chill overnight, and then remove fat and reheat
the next day. Make sure you have lots of crusty bread; the sauce
is fabulous.

I also made a big field greens salad with vinaigrette, steamed new
potatoes and pole beans tossed in lemon butter, and grape pie for
dessert. 'Twas a big hit.


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