Catalan Lamb - Garlic Lamb

4 Servings

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Catalan Lamb - Garlic Lamb Ingredients

Stephen Ceideburg	Flour
1 tb Olive oil	300 ml Stock
1 Shoulder of lamb	1 tb Tomato puree
20 Cloves garlic, peeled

Instructions for Catalan Lamb - Garlic Lamb

This recipe from northern Spain takes only minute of the cooks time but produces melting lamb in a lush sauce, thick with sweet (and innocuous) cloves of garlic. In a wide casserole which can be used on top of the stove, heat a tablespoon of olive oil and brown a shoulder of lamb on both sides. remove the meat and add to the saucepan 20 peeled whole cloves of garlic. Cook gently for a few minutes and sprinkle in a few tablespoons of flour, stir well, then continuing to stir, add 300 ml stock mixed with a tablespoon of tomato puree. Return the meat to the casserole, turn it over in the stock mixture, cover tightly and simmer very gently until the meat is cooked. Turn the meat over halfway through cooking and check at intervals, adding more stock if the sauce is getting dry. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 7/20/93. Courtesy Mark Herron. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LambCuisine: Uncategorized