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  • 6servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B9, C, P
MineralsNatrium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 pounds breast of lamb

  2. Chicken broth 1 Cup (16 tbs)

  3. Currant jelly 1/4 Cup (16 tbs)

  4. Boiling water 1/4 Cup (16 tbs)

  5. 1/2 cup rose wine

  6. Few parsley sprigs, chopped

  7. Salt To Taste

  8. Pepper To Taste

Instructions Jump to Ingredients ↑

  1. Directions Brown meat on all sides in heavy kettle.

  2. Pour off fat and sprinkle meat with salt and pepper.

  3. Add broth, cover, and simmer for 2 hours, or until meat is tender.

  4. Dissolve jelly in the boiling water.

  5. Add wine and parsley; pour over meat.

  6. Simmer for about 15 minutes longer, basting several times with the liquid in kettle.

  7. Serve meat with the liquid; thicken, if desired, with a small amount of flour-and-water paste.

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