Easter coming up: RAGOUT OF LAMB WITH MINT SAUCE 2 lb. lamb or mutton 1 tbsp. butter 1 tbsp. flour 1 diced onion 1 diced carrot 2 c. hot water 1 tsp. salt Dash of pepper 1 bay leaf 1 c. peas, fresh, frozen Wipe meat with damp cloth, cut into 1 inch pieces. Melt butter in saucepan, stir in flour. Add meat, carrot, and onion. Cook 20 minutes stirring often. Add hot water, salt, pepper, bay leaf and bring to a boil. Cover tightly. Let simmer 2 hours. Remove bay leaf. Add peas. Simmer 20 minutes more. Serve hot. (Serves 6.) MINT SAUCE: Mint leaves to fill 1 cup, chopped 1/4 c. sugar 1/2 c. vinegar Combine mint leaves, vinegar and sugar. Prepare 1 hour before serving to allow the mint flavor to be absorbed. * cooks
Posted on: Mon, 12 Jan 2015 19:21:03 +0000
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