Eating a Lamb meat in any recipe they include synthesis becomes a wonderful meal, then do not forget to eat this recipe
2 1/2 hours
1 kg /2 1/4 shoulder of lamb, boned
45 ml / 3 tbs cooking oil
30 ml / 2 tbs flour
5 ml / 1 tsp salt
2/5 ml / 1/2 tsp freshly ground black pepper
1 small garlic clove, crushed
1.5-2.5 ml / 1/4-1/2 tsp crushed dried rosemary
1 bouquet garni, (consisting of 2 parsley sprigs, 1 bay leaf and a large pinch of dried thyme, tied in a piece of butter muslin)
8 small potatoes, peeled and sliced
12 button onions (weighing about 225 g /8 oz), blanched
12 small whole carrots, weighing about 500 g / 1 lb
50 g /2 oz sultanas, washed
Ragout of lamb Preparation
1- Cut the lamb into 4 cm /2 in cubes and blot the surfaces well on absorbent paper. Heat the fat or cooking oil in a large, heavy-based saucepan over medium heat. Add the lamb cubes, a few pieces at a time, and brown on all sides. As the cubes are browned, lift them out of the pan with a slotted spoon, place in a dish and keep warm.
2- When all the pieces of lamb have been browned, return them to the pan and sprinkle with the flour, salt and freshly ground black pepper. Toss the pieces of meat with a spoon to coat them well. Cook over a moderate heat, stirring occasionally, until the flour is lightly browned.
3- Add 70 ml / 1 1/4 pt water, the garlic, crushed rosemary and the bouquet garni. Cover the saucepan and bring to the boil. Lower the heat and simmer for 40 minutes.
4- Add the potatoes, onions, carrots and sultanas. Replace the lid and simmer, turning frequently to ensure that the potatoes are covered with liquid,. Cook for 45-60 minutes or until the meat is tender when pierced with a table fork and the vegetables are cooked. Taste the stock and add more seasoning of necessary.
5- Just before serving, remove the bouquet garni and skim of the fat with a serving spoon or blot it up with absorbent paper. Transfer the meat and vegetables to a warmed serving dish and pour the stock over.
Photo credit goes to = allfoodeverything.blogspot.com