Lamb Ragout
"Heavenly! I saw this recipe in a magazine at the supermarket (? Fine Cooking ? Gourmet). I was so excited, wrote the ingredients on a scrap of paper, and made a dash for the meat department. I substituted boneless lamb for shoulder chops, Merlot for white wine, Roma tomatoes for artichoke hearts, increased the amount of garlic and tomato paste and added parsley. I served this with Yam a Day. Eat your heart out Jan S. !!"
Ingredients
- 1 lb boneless lamb, cubed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 2 teaspoons finely chopped fresh rosemary needles
- 1⁄2 cup merlot or 1/2 cup dry white wine
- 1 (14 ounce) can reduced-sodium beef broth
- 3 tablespoons tomato puree
- 4 roma tomatoes, chopped
- 1⁄4 cup kalamata olive, pitted and chopped
- 1 tablespoon chopped fresh parsley
