Herbed Lamb Shoulder Recipe
Ingredients
| 4 pounds boned and rolled lamb shoulder | ||
| Garlic | 1 Clove (5gm) | |
| Fat | 2 Tablespoon | |
| Ground sage | 1/2 Teaspoon | |
| 1 teaspoon each of ground rosemary, thyme, and marjoram | ||
| Bay Leaf | 1 | |
| Water | 1/2 Cup (16 tbs) | |
| Flour-and-water paste, to thicken gravy | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1) Cut garlic clove and rub lamb with it.
2) In a heavy kettle, heat fat and brown the lamb on all sides.
3) Remove meat and discard fat.
4) Place rack beneath meat in kettle and add herbs, salt and pepper to meat.
5) Pour in water; simmer, covered for 3 hours until meat is soft.
6) Take off the meat and thicken gravy with a flour-and-water paste.
7) Add salt and pepper to taste.
SERVING
8) Serve hot with gravy.
1) Cut garlic clove and rub lamb with it.
2) In a heavy kettle, heat fat and brown the lamb on all sides.
3) Remove meat and discard fat.
4) Place rack beneath meat in kettle and add herbs, salt and pepper to meat.
5) Pour in water; simmer, covered for 3 hours until meat is soft.
6) Take off the meat and thicken gravy with a flour-and-water paste.
7) Add salt and pepper to taste.
SERVING
8) Serve hot with gravy.
Chef
