Lamb With Mint Recipe
The taste from the juicy Lamb With Mint is everlasting. As you pour wine on the lamb blocks covering with celery and parsnips, it gives this aroma which lasts forever! Seasoned finally with mint Lamb With Mint can always be a hearty meal.
Ingredients
3-1/2 to 4 pounds meaty lamb blocks
1 cup dry red wine
6 cups water
1 whole onion stuck with 3 cloves
Bouquet garni of 4 sprigs parsley
2 sprigs savory
1 sprig thyme
1 bay leaf
6 black peppercorns, lightly crushed
2 ribs celery and leaves, chopped
3 parsnips, diced
2 teaspoons salt
1/2 cup diced celery root
2 cups shelled green peas
2 tablespoons minced leek(white and some green)
Salt and black pepper to taste
1/2 cup minced fresh mint
Directions
Combine lamb blocks, wine, water, onion, bouquet garni, celery, parsnips and salt.
Cover, bring to boil, lower heat and simmer 3 hours until lamb is tender.
Remove lamb, sliver meat to make 1-1/2 cups and set aside.
Strain stock, cool and chill to remove fat.
Bring back to boil with celery root, peas and leek, cover and simmer 15 minutes or until vegetables are soft.
Puree.
Add slivered lamb, reheat and adjust seasonings with salt and pepper.
Sprinkle with mint, bring just to boil and serve immediately.
Cover, bring to boil, lower heat and simmer 3 hours until lamb is tender.
Remove lamb, sliver meat to make 1-1/2 cups and set aside.
Strain stock, cool and chill to remove fat.
Bring back to boil with celery root, peas and leek, cover and simmer 15 minutes or until vegetables are soft.
Puree.
Add slivered lamb, reheat and adjust seasonings with salt and pepper.
Sprinkle with mint, bring just to boil and serve immediately.
