Sauté lamb in melted butter until lightly browned. Remove the meat. Sauté onions, garlic, and parsley.
Place meat and onion mixture in heavy kettle and add salt, pepper, tomato paste, and white wine. Simmer, covered, about 1½ hours or until lamb is tender.
Add artichokes, dill weed, lemon juice and optional beans. Simmer until all is tender, about 1½ hours.
Serve with rice and green salad.
Return to Sheep's Creek Farm Lamb Recipes page.
© 1998 Ronald Florence Last modified: Sat Nov 8 17:06:52 EST 1997