Breast Of Lamb Recipe
Ingredients
| 2 pounds breast of lamb | ||
| Lemon | 1 , thinly sliced | |
| Onion | 1 Large, finely chopped | |
| Catsup | 1 Cup (16 tbs) | |
| Water | 1 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Brown sugar | 3 Tablespoon | |
| Chili powder | 1 Teaspoon | |
| Worcestershire sauce | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut breast of lamb into serving-sized pieces; spread in a shallow casserole or baking pan; season generously with salt and pepper.
Place a slice of lemon on each piece of meat; sprinkle onion over all.
Bake, uncovered, in a hot oven (450°) 30 minutes to brown well.
While meat is browning, combine remaining ingredients in a small saucepan; bring to boil and cook for about 5 minutes.
Pour sauce over browned meat; cover casserole or pan.
Reduce oven temperature to moderate (350°) and bake for 1 hour longer.
Place a slice of lemon on each piece of meat; sprinkle onion over all.
Bake, uncovered, in a hot oven (450°) 30 minutes to brown well.
While meat is browning, combine remaining ingredients in a small saucepan; bring to boil and cook for about 5 minutes.
Pour sauce over browned meat; cover casserole or pan.
Reduce oven temperature to moderate (350°) and bake for 1 hour longer.
Chef
