| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean leg of lamb; cubed |
| 3 |
tb |
Olive oil |
| 1 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; crushed |
| 1 |
tb |
Chopped fresh mint |
| 1 |
ts |
Ground cinnamon |
|
|
Salt and pepper |
| 1 |
tb |
Oil |
| 1 |
|
Shallot; finely chopped |
| 1 |
cn |
(14-oz) apricots in natural juice |
| 1 |
tb |
Chopped fresh parsley |
INSTRUCTIONS
MARINADE
APRICOT SAUCE
From: sharon@comlab.oxford.ac.uk (Sharon Curtis) (COLLECTION)
Date: Wed, 6 Oct 1993 11:49:41 GMT
Mix marinade ingredients together and pour over cubed lamb. Cover lamb
mixture and leave to marinate for at least 2 hours, or preferably
overnight. To make apricot sauce, heat oil in a saucepan, add shallot and
cook over a low heat until soft. Add apricots and the juice and simmer for
5 minutes. Puree sauce in a blender or food processor, then season with
salt and pepper and stir in parsley. Reheat before serving. Remove lamb
from marinade and arrange on a serving plate when ready to serve and cook
in the hot oil. (Serves 4)
REC.FOOD.RECIPES ARCHIVES
/EGGS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Jesus welcomes you back”