Lamb Shoulder Recipe
Ingredients
| Garlic | 4 Clove (5gm), minced | |
| Onions | 2 Large, minced | |
| Green pepper | 1 To taste, minced | |
| Salt | 2 Tablespoon | |
| Ground pepper | 1 Tablespoon | |
| Tomato Paste | 2 Can (10oz) | |
| 1 pint water Rosemary and thyme to taste | ||
| Celery leaves | 4 , dried | |
| Dash of Tabasco | ||
| Red wine | 1 Pint | |
| 4 lamb shoulders | ||
Directions
MAKING
1.In a large sauce pan, put garlic, onions, pepper, salt, ground pepper, tomato paste, Rosemary and thyme, celery leaves, lamb shoulders and Tabasco.
2.Let the ingredients simmer for an hour.
3.Keep stirring.
4.Once done, turn off the heat and allow the ingredients to cool.
5.Once done, put the red wine in the pan and stir.
6.In a jar, put 1 pint of the sauce made.
7.Get the lamb shoulders filled with the sauce by a butcher and then make a rolled roast of it.
8.Put the rolled roast on heated barbecue and apply the remaining sauce on it.
9.Let the lamb cook well.
SERVING
10.decorate with thyme and Serve hot.
1.In a large sauce pan, put garlic, onions, pepper, salt, ground pepper, tomato paste, Rosemary and thyme, celery leaves, lamb shoulders and Tabasco.
2.Let the ingredients simmer for an hour.
3.Keep stirring.
4.Once done, turn off the heat and allow the ingredients to cool.
5.Once done, put the red wine in the pan and stir.
6.In a jar, put 1 pint of the sauce made.
7.Get the lamb shoulders filled with the sauce by a butcher and then make a rolled roast of it.
8.Put the rolled roast on heated barbecue and apply the remaining sauce on it.
9.Let the lamb cook well.
SERVING
10.decorate with thyme and Serve hot.
Chef
