| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meat |
4 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 4 |
|
Chump chops |
| 1 |
|
Rosemary sprig |
| 2 |
|
Cloves garlic, crushed |
| 4 |
oz |
Haricot, cannellini or |
|
|
flageolet beans cooked |
| 4 |
oz |
Baby onions |
| 4 |
T |
Dry white wine |
| 1/2 |
pt |
Stock |
| 1 |
|
Knob of butter |
|
|
Salt and pepper |
|
|
Parsley to garnish, chopped |
INSTRUCTIONS
submitted by: jr03@typhoon.dial.pipex.net Sue (from Essex, England)
Heat the oil in a frying pan, add the lamb and cook for 3-5 minutes on
each side according to taste. Season with salt and pepper while
cooking and sprinkle with the rosemary. Remove and keep warm. Add the
garlic, beans and onions to the pan and cook for about 5 minutes. Pour
in the wine and cook until reduced a little, then stir in the stock.
Season with salt and pepper and simmer for 10 minutes, then stir in
the butter. Sprinkle with parsley and serve with crusty bread and
salad. Recipe Archive - 15 July 96 From the 'RECIPEinternet: Recipes
from Around the World' recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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