| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Lamb |
1 |
Servings |
INGREDIENTS
| 2 |
kg |
Shoulder or leg of lamb trim fat and cut i |
| 80 |
ml |
Olive oil |
| 1 |
|
Small clove of garlic minced |
| 5 |
ml |
Dried rosemary crushed |
| 2 1/2 |
ml |
Dried sage leaves |
| 10 |
ml |
Flour |
| 125 |
ml |
White or wine vinegar |
| 125 |
ml |
Water |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
Recipe by: Jeff Lichtman Relational Technology, Inc., Alameda, Califor 1.
In a large, heavy-bottomed casserole dish brown the meat in hot olive o
2. Add garlic, rosemary, and sage. Stir. Sprinkle flour on meat, and stir.
3. Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1
4. Season to taste with salt and pepper.
Author's Notes:
I got this recipe from my mom. I'm not sure where she got it. It's not
Stir frequently during cooking, and add a little hot water if necessary
Difficulty : easy. Precision
: no need to measure.
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