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  Added: May 24, 2012  •  Visited (99)  •  Print version Print this recipe (9)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Spanish Lamb
What You Need:
  • A joint of lamb (any cut of lamb can be used-a small leg, shoulder, best end of neck)
  • Salt and pepper
  • 2 oz butter
  • 1 glass white wine
  • 1 clove of garlic
  • 1 tablespoon chopped parsley
  • 1 bay leaf

  • How To Cook:
    1. Prepare the meat and place it in a casserole with the butter, chopped garlic, bay leaf, salt and pepper.

    2. Cook in a moderate oven (375░F), basting with the butter until the meat is brown.

    3. Add the wine and continue cooking until the meat is tender, basting frequently.

    4. Remove the meat and keep it hot; strain the gravy, adjust the seasoning, add the parsley, put the meat back in the casserole and pour the sauce over it.

    5. A chopped pimiento added to the dish with the garlic will give additional "spice."

    To Serve: 2 - 4
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Spain
    Dish ╗ Main Courses
    Main Ingredient ╗ Meat & Poultry ╗ Lamb & Mutton
    Main Ingredient ╗ Condiments ╗ Wine
    Main Ingredient ╗ Vegetables ╗ Garlic


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