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Lamb Hunter Style

Ingredients
2 tablespoons butter
2 tablespoons oil
1.5 kg lamb cut into 3.5 em cubes
salt
freshly ground black pepper
1 teaspoon rosemary
½ teaspoon sage
3 cloves garlic, crushed
2 tablespoons flour
½ cup red wine vinegar combined
with 1¼ cups beef stock
1 small can anchovy fillets drained
parsley for garnish

In a large saucepan heat butter and oil gently over a low gas flame. Add meat and toss until well browned. Season with salt, pepper, rosemary, sage and garlic. Cook for 2 to 3 minutes. Add flour and stock. Stir continually until blended. Cook until thickened, and simmer gently for 40 minutes or until tender. Add anchovy fillets, and simmer a further 5 minutes. Serve garnished with parsley.







































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