FRENCH LAMB STEW
Serves 2
1 lb boneless loin lamb chops, trimmed and cut into 1 1/2 inch cubes
1 T unsalted butter
2 t chopped fresh garlic
3/4 c. dry white wine
1 t. dried rosemary
1 c. drained canned white beans
1 14.5 oz. can stewed tomatoes
Season lamb with salt and pepper on all sides. Melt butter in heavy large
skillet over medium-high heat. Add lamb and cook until brown on all
sides, stirring frequently, about 3 minutes. Add garlic, wine, and
rosemary and
cook 30 seconds-1 minute, scraping up any browned bits. Stir in white
beans and tomatoes in their juices, breaking up tomatoes with the back of a
spoon. Reduce heat to medium-low and simmer uncovered until lamb is cooked
through and sauce thickens slightly, about 10 minutes. Serve immediately.
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