Braised Lamb Necks With Brussels Sprouts Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| 6 lamb neck slices, about 3/4 in. thick | ||
| 6 whole white onions | ||
| Paprika | 1 Teaspoon | |
| Oregano | 3/4 Teaspoon | |
| Thyme | 1/4 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bay Leaf | 1 | |
| 1 1/2 cups strong beef broth | ||
| 2 pkgs. (10 oz. each) frozen Brussels sprouts | ||
| Pimiento | 1 , sliced | |
| Flour | 1 1/2 Tablespoon | |
Directions
Heat butter in a skillet; add lamb and brown on both sides.
Add onions, seasonings, and broth.
Cook, covered, over low heat 20 minutes.
Add frozen Brussels sprouts and pimiento.
Cover and cook over low heat about 10 minutes, or until sprouts are just tender.
Remove lamb and vegetables to hot serving platter and keep warm.
Blend flour with a small amount of water; stir into liquid in skillet.
Stirring constantly, bring to boiling; cook 2 to 3 minutes until thickened.
Serve lamb and Brussels sprouts on hot fluffy rice.
Accompany with gravy in a sauce boat.
Add onions, seasonings, and broth.
Cook, covered, over low heat 20 minutes.
Add frozen Brussels sprouts and pimiento.
Cover and cook over low heat about 10 minutes, or until sprouts are just tender.
Remove lamb and vegetables to hot serving platter and keep warm.
Blend flour with a small amount of water; stir into liquid in skillet.
Stirring constantly, bring to boiling; cook 2 to 3 minutes until thickened.
Serve lamb and Brussels sprouts on hot fluffy rice.
Accompany with gravy in a sauce boat.
Chef
