Hearty Lamb Stew
| Yield: | 4 Servings |
| Categories: | Main Dishes, Lamb |
| 1/2 | pk | (15oz) refrigerated all-ready pie crust |
| 1 | Egg yolk beaten with 1 tsp. cold water | |
| 2 | tb | Fresh rosemary OR 1 tsp. dried, divided |
| 1 | tb | Olive oil |
| 2 | Onions;, coarsely chopped | |
| 3 | Cloves garlic;, minced | |
| 3/4 | lb | Cooked lamb; cut in 3/4 inch cubes |
| 1 | cn | (28oz) tomatoes; drained and chopped |
| 1 | cn | (19oz) cannellini beans; drained |
| 1 | Jar (6oz) marinated artichokes, drained | |
| 1 | tb | Lemon juice |
| 1 | ts | Grated lemon peel |
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