Name: Catalan Lamb - Garlic Lamb
Ingredients: Stephen Ceideburg; 1 tb Olive oil; 1 Shoulder of lamb; 20 Cloves garlic, peeled; Flour; 300 ml Stock; 1 tb Tomato puree

It is best to get a lot of people from within the congregation involved in the planning and building process in order to help build consensus and unity. People who are not involved in the process are much more likely to be unduly critical than those who had a part in the process. Said another way, people tend to throw water on other people’s ideas, but not their own. People in the church need to have ownership of the solution, and the best way to make this happen is to make them part of the process.

Stephen Anderson

CATEGORY	CUISINE	TAG	YIELD
Meats	Catalan	Meats	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	tb	Olive oil
1		Shoulder of lamb
20		Cloves garlic, peeled
		Flour
300	ml	Stock
1	tb	Tomato puree

INSTRUCTIONS

This recipe from northern Spain takes only minute of the cook's time but
produces melting lamb in a lush sauce, thick with sweet (and innocuous)
cloves of garlic.
In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides. remove
the meat and add to the saucepan 20 peeled whole cloves of garlic. Cook
gently for a few minutes and sprinkle in a few tablespoons of flour, stir
well, then continuing to stir, add 300 ml stock mixed with a tablespoon of
tomato puree. Return the meat to the casserole, turn it over in the stock
mixture, cover tightly and simmer very gently until the meat is cooked.
Turn the meat over halfway through cooking and check at intervals, adding
more stock if the sauce is getting dry.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93.
Courtesy Mark Herron.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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