Lamb Stew with Potatoes & Green Olives
(Serves 4)Brown lamb in olive oil on all sides, over medium heat, for 8 minutes. Remove from pan and place in a bowl or plate covered with foil.
1 teaspoon olive oil
1/2 pound lamb stew meat
Saute onion for 3 minutes, stirring frequently.
1/3 cup onion,diced
Add tomatoes. Reduce the heat to low and cook, uncovered for 10 minutes.
1 16 ounce can petite diced tomatoes, without salt
Return lamb to pan. Drizzle with the wine. Stir and cook for 1 minute.
1/2 cup white wine
Add stock and bay leaf. Bring to a boil, then reduce to a simmer. Leave the lid slightly ajar and cook for 30 minutes.
1 1/2 cups low sodium beef broth
1 bay leaf
Add potatoes and olives. Cook over low heat for 45-60 minutes with the lid slightly ajar.
2 medium potatoes, peeled and cut in 3/4 inch pieces
6 large green olives, stuffed with sun dried tomatoes
The bread was equally delicious. The dough was portioned in 1 tablespoon balls, brushed with egg wash and rolled in seeds. I place 13 balls total in this 4 1/2 inch baking dish, 9 balls on the first layer, then 4 balls on top.
Those are Chia, Hemp and Sesame Seed toppings. The sesame seed rolls were especially tasty!