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AGNELLO IN UMIDO
2 cloves garlic
leaves from 1 fresh rosemary spring
4 lb bonless lamb, cut into 2-inch chunks
1 cup dry white wine
1 lb tomatoes, peeled , seeded and choped
salt and freshly ground pepper to taste
POLENTA
1/2 galon whater
6 cups yellow corn meal
Salt
The lamb stew is served over polenta.
2 cloves garlic
leaves from 1 fresh rosemary spring
4 lb bonless lamb, cut into 2-inch chunks
1 cup dry white wine
1 lb tomatoes, peeled , seeded and choped
salt and freshly ground pepper to taste
POLENTA
1/2 galon whater
6 cups yellow corn meal
Salt
The lamb stew is served over polenta.
