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YIELD: 6 to 8 servings
1 lb. American lamb leg or shoulder, cut into 1" cubes
3 Tbsps. all-purpose flour
2 Tbsps. oil
16 oz. canned stewed tomatoes
4 cups chicken broth
1 cup white wine
¼ cup chopped parsley
½ lemon, sliced
2 tsps. salt
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 garlic clove, finely chopped
10 oz. sliced okra
15 oz. canned black-eyed peas, rinsed and drained
1. Coat lamb with flour. In a large pan, heat oil over medium heat. Add lamb and brown.
2. Stir in tomatoes, broth, wine, parsley, lemon, salt, thyme, bay leaf and garlic. Simmer, covered, 1½ hours.
3. Add okra and black-eyed peas. Cook for 10 to 15 additional minutes. Remove bay leaf before serving.
Recipe and photo: the American Lamb Board
