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Pot Roasted Breast Of Lamb Rose

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Ingredients
  Lamb breast 3 Pound
  Chicken broth 1 Cup (16 tbs)
  Currant jelly 1⁄4 Cup (4 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Rose wine 1⁄2 Cup (8 tbs)
  Parsley sprigs 6 , chopped
  Salt To Taste
  Pepper To Taste
Directions

Brown meat on all sides in heavy kettle.
Pour off fat and sprinkle meat with salt and pepper.
Add broth, cover, and simmer for 2 hours, or until meat is tender.
Dissolve jelly in the boiling water.
Add wine and parsley; pour over meat.
Simmer for about 15 minutes longer, basting several times with the liquid in kettle.
Serve meat with the liquid; thicken, if desired, with a small amount of flour-and-water paste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Rose
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
6

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