Garlic (4 cloves)
in a large pot and sauté along with enough
Olive Oil (to taste)
to cover the bottom of the pan and a pinch of
Salt (to taste)
Once the onion starts turning translucent place the pieces of
Boneless Leg of Lamb (2)
in the pot along with the
Asparagus (1 handful)
Once the lamb has browned add in the
White Wine (to taste)
Tomato Sauce (1/3 cup)
Water (to taste)
to cover the meat.
Stir so that everything is well mixed and cook on low heat for 1 1/2 hours with the lid on. If it starts to boil lower the heat.
Once you test the meat with a fork and its tender, add the
Jarred Diced Pimientos (12 pieces)
. Continue to cook for another 15 minutes.
Turn off the heat and place the lid on. Let it rest for another 10 minutes before serving.