2 lb Lamb stew meat, cut into
-1 1/2" pieces
3 tb Olive oil
6 lg Garlic cloves, flattened
2    Sprigs freash rosemary OR
-2 tsp dried rosemary
3/4 c  White wine
1 cn Italian-style tomatoes 28 oz
1 pk Frozen peas, 10 oz.
Cooked rice

Season lamb pieces with salt & pepper. Heat 3 Tbsp oil in large pot or
Dutch oven over high heat. Working in batches, add lamb to pot and saute
until browned, about 4 minutes per batch. Return all lamb and juices to
pot, mix in garlic and rosemary. Add wine and boil until reducedd by 2/3,
scraping up browned bits, about 8 minutes. Add tomatoes and bring to boil.
Cover and simmer over med-low heat until lamb is tender, about 1 hour 15
minutes. Add peas and simmer until cooked through, about 10 minutes. Serve
over cooked rice.