Pot Roasted Breast Of Lamb Rose
|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|
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.