Lamb and White Bean Stew

365 Great 20 Minute Recipes

• Ready In: 20 mins
• Serves: 5-6

Ingredients

• 1 1⁄2 lbs boneless leg of lamb, cut into 1 1/2 inch cubes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons olive oil
• 4  garlic cloves, chopped
• 1  cup dry white wine or 1  cup vermouth
• 2  teaspoons dried rosemary, crumbled
• 2 (15 ounce) cans white beans, drained
• 2 (14 ounce) cans stewed tomatoes

Directions

1. Season lamb with salt and pepper. In a large skillet, heat oil over medium high heat.
2. Add lamb and cook, turning so all sides brown lightly, 3-4 minutes.
3. Add garlic and cook, stirring, until soft and fragrant, about 1 minute.
4. Add wine and rosemary and bring to a boil over high heat, stirring up the browned bits from the bottom of the pan.
5. Add beans and tomatoes. Bring to a boil again, reduce heat to medium-low and cook uncovered until meat is no longer pink in center and sauce is somewhat reduced, about 10 minutes.