| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Ethnic, Casseroles, Lamb |
6 |
Servings |
INGREDIENTS
| 4 |
|
Lamb chops* |
| 1/2 |
c |
All-purpose flour |
| 1 |
lb |
White cabbage; cored, and |
|
|
Thinly sliced |
| 2 |
tb |
Butter |
| 1/2 |
c |
Hot water |
| 3 |
tb |
Whole black peppercorns |
|
|
*Thin round-bone shoulder lamb chops, trimmed but with |
|
|
Some fat. |
INSTRUCTIONS
Directions: Directions: Lightly salt the chops, preferably an hour before
you plan to cook them. Oil a heavy casserole that can be placed on top of
the stove and that is just wide enough to hold two chops.
Put in two chops and sprinkle them with flour. Place a 1/2 to 1-inch layer
of cabbage over them, sprinkle with salt and then flour, and dot with
butter. Continue making layers, ending with cabbage and a little butter.
Pour on the hot water.
Tie the peppercorns securely in cheesecloth and lightly bruise them with a
rolling pin, or bruise them with pestle and mortar and put them in a metal
spice-holding ball. Bury the peppercorns in the casserole.
Cover and bring to the boil. Immediately lower the heat and simmer very
gently for about 1 1/2 hours, until the meat is very tender and the cabbage
almost melted. Remove the peppercorns. Serve with boiled potatoes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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