| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
T |
Sweet Butter |
| 1 |
T |
Peanut Oil |
| 2 |
|
Onions, Sliced |
| 2 |
|
Carrots, Sliced |
| 1 |
|
5-6 Lb Leg Of Lamb, All |
|
|
Excess Fat Removed |
| 4 |
c |
White Wine |
| 2 |
|
Cloves Garlic, Chopped |
| 2 |
T |
Tomato Paste |
|
|
Salt |
|
|
Black Pepper, Ground |
INSTRUCTIONS
Heat the butter and oil in a a heavy, oval, enameled cast iron
casserole. Saute the onions and carrots until the onions are
transparent but not browned. Remove the vegetables. Set aside. Brown
the meat on all sides. Draw the fat off with a basting bulb. Return
the vegetables to the casserole. Pour in enough wine to reach halfway
up the sides of the lamb. Add the garlic, tomato paste and a little
salt and pepper. Cover tightly. Keep at a very low simmer for 5 to 6
hours, turning the lamb several times during cooking. Add more wine
if needed. Transfer the lamb to a serving dish. Keep warm. Strain the
juices. Let rest for a few minutes. Skim off any fat. Adjust
seasonings. Serve the lamb with the juices in a gravy boat. ~~~Chuck
Williams Posted to EAT-L Digest 30 October 96 Date: Wed, 30 Oct
1996 09:49:06 -0800 From: Joel Ehrlich <Joel.Ehrlich@SALATA.COM>
A Message from our Provider:
“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”