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
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
What garlic is to food, insanity is to art. |
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Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
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This Recipe for Catalan Lamb - Garlic Lamb is one of thousands in the Recipes-to-go Meat Cookbook.
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This is a recipe for Catalan Lamb - Garlic Lamb from the recipe cookbook of Recipes-to-go (Meat)
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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The ear tests words as the palate tastes food. |
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I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
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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
Catalan Lamb - Garlic Lamb Recipe brought to you by Recipes To-Go