Lamb With Mint
|Dry red wine||1 Cup (16 tbs)|
|Water||6 Cup (96 tbs)|
|Whole cloves||1 (With 3 Cloves)|
|Black peppercorns||6 , crushed|
|Rib celery leaves||2 , chopped|
|Parsnips||3 , diced|
|Celery root||1⁄2 Cup (8 tbs), diced|
|Shelled green peas||2 Cup (32 tbs)|
|Minced leek||2 Tablespoon (White And Some Green)|
|Minced mint||1⁄2 Cup (8 tbs)|
Combine lamb blocks, wine, water, onion, bouquet garni, celery, parsnips and salt.
Cover, bring to boil, lower heat and simmer 3 hours until lamb is tender.
Remove lamb, sliver meat to make 1-1/2 cups and set aside.
Strain stock, cool and chill to remove fat.
Bring back to boil with celery root, peas and leek, cover and simmer 15 minutes or until vegetables are soft.
Add slivered lamb, reheat and adjust seasonings with salt and pepper.
Sprinkle with mint, bring just to boil and serve immediately.