Lamb Stew with Rosemary, Olives and Tomatoes

Ingredients

• 2 - 2 1/2 pounds Lamb shoulder or roast Trim fat and cut into 1 inch cubes
• 3 tablespoons Olive Oil
• 1 tablespoon Chopped Fresh Rosemary
• 2 - 3 Whole peeled garlic cloves
• 1 cup Crushed tomatoes
• 1/2 cup Chopped pitted Kalamatas
• 1 - 2 cups Cherry or Grape Tomatoes
• 1/4 cup Chopped fresh parsley

Directions

• Trim fat from bone-in lab roast, cut into 1 inch cubes
• Saute in olive oil, in 2 batches to brown all sides without crowding pot
• Add rosemary, tomatoes, garlic, and enough water to cover meat. Allow to simmer for 45 minutes until meat is tender. You may need to add more water if liquid cooks away.
• Add olives and simmer for another 15 minutes.
• Add fresh whole grape or cherry tomatoes and simmer until tomatoes split, about 5 more minutes.
• Add parsley

Watch a video showing how to prepare Lamb Stew