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Hearty Lamb Stew

1/2 pk (15oz) refrigerated all-ready pie crust
1 Egg yolk beaten with 1 tsp. cold water
2 tb Fresh rosemary OR 1 tsp. dried, divided
1 tb Olive oil
2 Onions;, coarsely chopped
3 Cloves garlic;, minced
3/4 lb Cooked lamb; cut in 3/4 inch cubes
1 cn (28oz) tomatoes; drained and chopped
1 cn (19oz) cannellini beans; drained
1 Jar (6oz) marinated artichokes, drained
1 tb Lemon juice
1 ts Grated lemon peel


Preheat oven to 400. Unfold pie crust onto cookie sheet, brush with egg yolk mixture. Sprinkle with 1 tablespoon rosemary. Cut into 8 wedges. Bake 8-10 minutes until golden brown. Chop 1 tablespoon rosemary. Heat oil in skillet over medium-high heat. Add onions, garlic and rosemary. Cook, stirring 5 minutes or until ligtly browned. Add remaining ingrdients. Bring to boil; reduce heat to low, cover and simmer 5 minutes.


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