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Lamb Veronique

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  Boneless lamb shoulder 2 Pound
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Garlic powder 1 Teaspoon
  Paprika 1 Teaspoon
  Salt 1 Teaspoon
  Ground nutmeg 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vegetable oil 1⁄4 Cup (4 tbs)
  Onion 1 Medium, chopped
  Water 1 1⁄2 Cup (24 tbs)
  Lemon juice 1⁄4 Cup (4 tbs)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Mushrooms/1 can (4 ounces) mushroom stems and pieces, drained 8 Ounce, sliced
  Seedless green grapes/1 can (16 ounces) grapes, drained 2 Cup (32 tbs)

Trim excess fat from lamb.
Cut lamb into 2-inch pieces.
Mix flour, garlic powder, paprika, salt, nutmeg and pepper.
Coat lamb with flour mixture.
Heat oil in 10-inch skillet or 4-quart Dutch oven until hot.
Cook and stir lamb in oil over medium heat until brown; drain.
Add onion, water and lemon juice.
Heat to boiling; reduce heat.
Cover and simmer until lamb is tender, 1 to 1 1/2 hours.
Cover and refrigerate no longer than 48 hours.
TO SERVE: About 35 minutes before serving, heat lamb mixture to boiling.
Stir in soup, mushrooms and grapes.
Heat to boiling; reduce heat.
Cover and simmer until lamb is hot, about 15 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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