Pot Roasted Breast Of Lamb Rose Recipe
Ingredients
| 3 pounds breast of lamb | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Currant jelly | 1/4 Cup (16 tbs) | |
| Boiling water | 1/4 Cup (16 tbs) | |
| 1/2 cup rose wine | ||
| Few parsley sprigs, chopped | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Brown meat on all sides in heavy kettle.
Pour off fat and sprinkle meat with salt and pepper.
Add broth, cover, and simmer for 2 hours, or until meat is tender.
Dissolve jelly in the boiling water.
Add wine and parsley; pour over meat.
Simmer for about 15 minutes longer, basting several times with the liquid in kettle.
Serve meat with the liquid; thicken, if desired, with a small amount of flour-and-water paste.
Pour off fat and sprinkle meat with salt and pepper.
Add broth, cover, and simmer for 2 hours, or until meat is tender.
Dissolve jelly in the boiling water.
Add wine and parsley; pour over meat.
Simmer for about 15 minutes longer, basting several times with the liquid in kettle.
Serve meat with the liquid; thicken, if desired, with a small amount of flour-and-water paste.
Chef
