Recipe - Hearty Lamb Stew

One half pack (15oz) refrigerated
allready pie crust
1 Egg yolk beaten with 1 tsp.
cold water
2 tablespoon Fresh rosemary OR 1 tsp.
dried, divided
1 tablespoon Olive oil
2 Onions;, coarsely chopped
3 Cloves garlic;, minced
Three fourths pound Cooked lamb; cut in Three fourths inch
cubes
1 cn (28oz) tomatoes; drained and
chopped
1 cn (19oz) cannellini beans;
drained
1 Jar (6oz) marinated
artichokes, drained
1 tablespoon Lemon juice
1 teaspoon Grated lemon peel

Preheat oven to 400. Unfold pie crust onto cookie sheet, brush with egg
yolk mixture. Sprinkle with 1 tablespoon rosemary. Cut into 8 wedges. Bake
810 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in
skillet over mediumhigh heat. Add onions, garlic and rosemary. Cook,
stirring 5 minutes or until ligtly browned. Add remaining ingrdients. Bring
to boil; reduce heat to low, cover and simmer 5 minutes. Typed by "Essie"
Ethel R. Snyder essie49@juno.com Date October 19, 1997

Recipe by: First for women magazine April 22, 1996

Posted to MCRecipe Digest V1 #853 by essie49@juno.com (Ethel R Snyder) on
Oct 19, 1997