Instructions: 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.