| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Lamb, Main dish, Sf chronicl |
4 |
Servings |
INGREDIENTS
| 1 |
T |
Olive oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, chopped |
| 15 |
oz |
Canned tomatoes, chopped |
| 4 |
c |
Beans, haricot verts well |
|
|
drained |
| 2 |
c |
Spoon Lamb Master Recipe |
|
|
cut in 1/2" cubes |
| 1 |
c |
Lamb stock from Master |
|
|
Recipe |
|
|
Salt and pepper, to taste |
|
|
Chopped parsley |
INSTRUCTIONS
THIS IS A LEFTOVER RECIPE TO BE USED WITH THE SPOON LAMB MASTER RECIPE
Preheat oven to 350F. In heavy casserole, heat oil and saute onion and
garlic until softened and golden, 6-7 minutes. Add tomatoes with their
juice, beans (these can be canned), lamb and stock. Season to taste
with salt and pepper. Cover and bake for 30 minutes. Garnish with
chopped parsley. NOTES : Serve with brussels sprouts; steamed, then
sauteed in butter and olive. Sprinkle with gremolata (a mixture of
minced garlic, lemon zest and finely chopped parsley). Recipe by: SF
Chronicle; Oct. 25, 1995 - WEEKEND COOK Posted to MC-Recipe Digest V1
#981 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
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