Catalan Lamb - Garlic Lamb Recipe

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Catalan Lamb - Garlic Lamb Ingredients

1 stephen ceideburg
1 tbsp olive oil
1 shoulder of lamb
20 cloves garlic, peeled
1 flour
300 ml stock
1 tbsp tomato puree

A Recipe for
Catalan Lamb - Garlic Lamb

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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

This Recipe for Catalan Lamb - Garlic Lamb is one of thousands in the Recipes-to-go Meat Cookbook.

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Catalan Lamb - Garlic Lamb Recipe
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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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Catalan Lamb - Garlic Lamb

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Catalan Lamb - Garlic Lamb 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.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
7/20/93. Courtesy Mark Herron.

Serves: 4

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Catalan Lamb - Garlic Lamb Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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