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Braised Lamb with Garlic
Ingredients:
4 lb. piece leg of lamb
Salt and pepper
1 clove garlic, mashed
2 Tbs. butter
10 peppercorns
Pinch of thyme
1/2 med. onion
Flour for dredging
1 c. soup stock or bouillon
4 lb. piece leg of lamb
Salt and pepper
1 clove garlic, mashed
2 Tbs. butter
10 peppercorns
Pinch of thyme
1/2 med. onion
Flour for dredging
1 c. soup stock or bouillon
Directions:
Rub meat with salt and garlic and let stand 1 hour. Sear in butter, and when brown on all sides, add spices and onion. Simmer, tightly covered, for about 2 hours, sprinkling frequently with cold water. When nearly done dredge with flour, baste with soup stock, and allow gravy to thicken. Slice thin. Strain gravy.
Makes 6 Servings
Rub meat with salt and garlic and let stand 1 hour. Sear in butter, and when brown on all sides, add spices and onion. Simmer, tightly covered, for about 2 hours, sprinkling frequently with cold water. When nearly done dredge with flour, baste with soup stock, and allow gravy to thicken. Slice thin. Strain gravy.
Makes 6 Servings
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