| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
French |
Lamb, Main dish, Sf chronicl |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
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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