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Greek lamb stew

Yield: 6 Servings

Ingredients:

• 1/4 c All-purpose flour Salt Black pepper
• 3 lb Lamb; cut into 2" cubes
• 1/4 c Olive oil
• 1 Bay leaf
• 1/4 ts Ground thyme
• 1/4 ts Dried rosemary
• 1 Cl Garlic
• 2 c Chicken stock
• 1 c White wine
• 1 cn Tomato sauce
• 2 Small white onions; blanched
• 1/2 c Black olives; pitted

Instructions:

Recipe by: Elizabeth Powell Preparation Time: 2:30 Season flour with salt and pepper and dredge lamb cubes in it. Heat olive oil in large soup kettle over medium high heat. Brown lamb cubes in oil. Sprinkle herbs and garlic over lamb and add stock wine and tomato sauce. Season with additional salt and pepper to taste. Simmer over medium heat for 1-1/2 hours. Add blanched onions and olives. Simmer 1/2 hour longer.

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