Lamb Alla Roma

Description

Makes 6 servings.

Ingredients

• 1 1/2 pounds boneless Lamb shoulder, cut into 1-inch cubes*
• 1 medium Onion, coarsely chopped
• 1 tablespoon vegetable oil
• 2 1/2 teaspoons salt
• 1/2 teaspoon seasoned pepper
• 1/2 teaspoon rosemary leaves, crushed
• 2 3/4 cups water
• 1/4 cup Burgundy wine
• 1 cup uncooked rice
• 2 ribs celery, thinly sliced
• 2 1/2 cups frozen Italian-style vegetables**, thawed
• 1 medium green pepper, cut into 3/4-inch squares
• 1 14-1/2- to 16-ounce can tomatoes (2 cups), drained and cut up
• 1 tablespoon chopped parsley (optional)

Directions

Brown Lamb and Onion in oil in large heavy skillet over medium heat. Add salt, pepper, rosemary, water and wine; cover and simmer 30 minutes. Add rice; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes, or until rice is tender and most of the liquid is absorbed. Add celery, frozen vegetables, pepper and tomatoes. Cover; cook an additional 5 minutes or until vegetables are tender crisp. Sprinkle parsley on top.