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Hearty Lamb And Bean Stew

lamb, stews

2 pounds trimmed boneless lamb shoulder
2 tablespoons olive oil
3 onions; sliced
6 cloves garlic; thinly sliced
2 tablespoons dried oregano
1 tablespoon grated lemon rind
1 teaspoon dried mint
1 can (28 oz) stewed tomatoes
1/2 cup beef stock
1 teaspoon (each) salt and hot pepper sauce
2 cans (each 14 oz) lima or butter beans; drained and rinsed
2 sweet red peppers; sliced
1/2 cup oil-cured black olives; pitted
1 tablespoon lemon juice
----Topping:----
1 cup crumbled feta cheese
1/4 cup chopped fresh Italian parsley

Serve with orzo, a rice-shaped pasta. Cut lamb into 1-inch cubes. In Dutch oven, heat half of the oil over medium-high heat; brown lamb, in batches and adding remaining oil as necessary. Transfer to plate. Drain off any fat in pan. Add onions, garlic, oregano, lemon rind and mint; cook over medium heat, stirring often, for 5 minutes or until softened. Add tomatoes, stock, salt and hot pepper sauce; bring to boil. Return meat and any accumulated juices to pan; reduce heat, cover and simmer for 45 minutes. Add beans, red peppers and olives; cook, covered, for about 20 minutes or until lamb is tender. Stir in lemon juice. TOPPING: Combine feta with parsley; sprinkle over each serving.

Contributor: Canadian Living, January, 2001

Yield: 8 to 10 serving

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