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Deviled Lamb Neck

Western.Chefs's picture
  Lamb neck slices 1 1⁄2 Pound (3/4 Inch Thick)
  Sliced onions 1 Cup (16 tbs)
  Fat/Salad oil 2 Tablespoon
  Salt 2 Teaspoon
  Vinegar 1 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.

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