Lamb Veronique Recipe
Ingredients
| Boneless lamb shoulder | 2 Pound | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Garlic powder | 1 Teaspoon | |
| Paprika | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground nutmeg | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Onion | 1 Medium, chopped | |
| Water | 1 1/2 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Cream of chicken soup | 1 Can (10oz), condensed (Have ready at serving time:) | |
| Sliced mushrooms | 8 Ounce, drained (Have ready at serving time:) | |
| Seedless green grapes | 2 Cup (16 tbs), drained (Have ready at serving time:) |
Directions
Trim excess fat from lamb.
Cut lamb into 2-inch pieces.
Mix flour, garlic powder, paprika, salt, nutmeg and pepper.
Coat lamb with flour mixture.
Heat oil in 10-inch skillet or 4-quart Dutch oven until hot.
Cook and stir lamb in oil over medium heat until brown; drain.
Add onion, water and lemon juice.
Heat to boiling; reduce heat.
Cover and simmer until lamb is tender, 1 to 1 1/2 hours.
Cover and refrigerate no longer than 48 hours.
TO SERVE: About 35 minutes before serving, heat lamb mixture to boiling.
Stir in soup, mushrooms and grapes.
Heat to boiling; reduce heat.
Cover and simmer until lamb is hot, about 15 minutes.
Cut lamb into 2-inch pieces.
Mix flour, garlic powder, paprika, salt, nutmeg and pepper.
Coat lamb with flour mixture.
Heat oil in 10-inch skillet or 4-quart Dutch oven until hot.
Cook and stir lamb in oil over medium heat until brown; drain.
Add onion, water and lemon juice.
Heat to boiling; reduce heat.
Cover and simmer until lamb is tender, 1 to 1 1/2 hours.
Cover and refrigerate no longer than 48 hours.
TO SERVE: About 35 minutes before serving, heat lamb mixture to boiling.
Stir in soup, mushrooms and grapes.
Heat to boiling; reduce heat.
Cover and simmer until lamb is hot, about 15 minutes.
Chef
