Baked lamb with Winter vegetables and mild spices
Amateur Cook Professional Eater
Amateur Cook Professional Eater
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • Ingredients (for 4 people)
  • 1½ Kg of lamb (from the front legs), cut in portions
  • 3 carrots, cut in thin slices
  • 1 small hot pepper, finely chopped (no seeds)
  • 1 tea-cup of celery, finely chopped
  • 2 medium yellow onions, finely chopped
  • 10 cloves of garlic, peeled
  • 2 ripe tomatoes, grated (or 1 tin of tomatoes concassé)
  • 1 tea-cup of white dry wine (or Marouvas if possible to find)
  • ½ tea-cup of red wine vinegar
  • 2 tea-cups of chicken stock, warm
  • 3 bay leaves
  • 2 sprigs of rosemary, finely chopped
  • 1 tsp of ground cinnamon
  • 2 whole cloves
  • 1/4 tea-cup of honey
  • 4 tbsp of olive oil
  • 2 tbsp of butter
  • all-purpose flour for dusting + 2 tbsp for the sauce
  • salt
  • pepper

Instructions

Comments

Log in or Register to write a comment.