Deviled Lamb Neck
|Lamb neck slices||1 1⁄2 Pound (3/4 Inch Thick)|
|Sliced onions||1 Cup (16 tbs)|
|Fat/Salad oil||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Water||2 Cup (32 tbs)|
|Minced parsley||1 Tablespoon|
Cook lamb neck slices and onions in the fat over low heat, about 20 min.
Add next four ingredients, cover, and simmer 1 1/2 hrs or until tender.
If desired, thicken gravy with 2 tablesp flour mixed smooth with 1/4 c cold water.
Serve on a bed of cooked rice or mashed potatoes, sprinkled with parsley.