Name: Saute of Lamb
Ingredients: 1 1/4 kg Neck of lamb.; 2 Onions; 2 Garlic cloves.; 1 Sprig thyme; 250 g Mushrooms.; 3 tb Groundnut oil.; Salt; pepper mill.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Campanile	4	servings

INGREDIENTS

1 1/4	kg	Neck of lamb.
2		Onions
2		Garlic cloves.
1		Sprig thyme
250	g	Mushrooms.
3	tb	Groundnut oil.
		Salt; pepper mill.

INSTRUCTIONS

1 Peel and finely chop the onions. Peel and crush the garlic. Cut the lamb
into large cubes.
2 Heat the oil in a saucepan. Fry the meat until golden all over. Remove
from the pan, add the onions, garlic and thyme, fry for 2 minutes, stirring
with a wooden spoon so that they do not burn. Return the pieces of lamb to
the pan, pour in a cup of water, add salt and a twist of the pepper mill.
Cover the pan, lower the heat and simmer for 1 hour.
3 Cut off the sandy part of the mushroom stalks, wash and slice the
mushrooms, add to the pan. Check seasoning and cook for another 15 minutes.
Campanile tip:
Serve with mixed vegetables.
A lamb is often to be found in butchers' corporative coats of arms, and the
practice of serving it on Easter Sunday is an old tradition.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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