Lamb Stew

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Ingredients:
5 large lamb chops (cooked, leftover)
2 cans chopped tomatoes (30 0unces)
1 cup white wine
1 can (15 ounces) chicken broth
1 onion, sliced
3 cloves garlic, minced
1 Tbs. fresh thyme, chopped
2 tsp. rosemary, chopped
15 small new potatoes, peeled
3/4 cup carrot pieces
2 Tbs. olive oil

Preparation:
Sauté onions in olive oil until light brown. Combine wine, broth, tomatoes, garlic and spices in deep pan or slow cooker. Add onions and lamb chops. Simmer until lamb is tender and falls off the bones. Remove the bones and add the potatoes and carrots. Be sure to add potatoes at this point or they won't get done.  Simmer until potatoes and carrots are tender.

Serving Suggestion:
Serve with a hearty French bread and a robust red wine.

History:
I had miscalculated the number of lamb chops we needed for dinner when Odile and Philippe were visiting. I decided to use the leftovers to make a stew and this was the result. Now we plan to cook extra lamb chops so we can make the stew.