Title: Hearty Lamb Stew
Categories: Lamb, Main dishes
Yield: 4 Servings

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

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
8-10 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in
skillet over medium-high 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 Date October 19, 1997

Recipe by: First for women magazine -- April 22, 1996

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