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Catalan Lamb - Garlic Lamb



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Catalan Lamb - Garlic Lamb

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

This recipe from northern Spain takes only minute of the cook's time but
produces melting lamb in a lush sauce, thick with sweet (and innocuous)
cloves of garlic.

In a wide casserole which can be used on top of the stove, heat a
tablespoon of olive oil and brown a shoulder of lamb on both sides. remove
the meat and add to the saucepan 20 peeled whole cloves of garlic. Cook
gently for a few minutes and sprinkle in a few tablespoons of flour, stir
well, then continuing to stir, add 300 ml stock mixed with a tablespoon of
tomato puree. Return the meat to the casserole, turn it over in the stock
mixture, cover tightly and simmer very gently until the meat is cooked.
Turn the meat over halfway through cooking and check at intervals, adding
more stock if the sauce is getting dry.



Ingredients:

Stephen Ceideburg
1 tb Olive oil
1 Shoulder of lamb
20 Cloves garlic, peeled
Flour
300 ml Stock
1 tb Tomato puree

Serves:

4 Servings

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