Braised Lamb Jardiniere
|Lamb cutlets||8 , boned (Best End Piece)|
|Dry mustard||1 1⁄4 Pinch (1 Large)|
|Carrots||4 , peeled and sliced|
|Button mushrooms||8 Ounce|
|Green pepper||1 , cored and cut into strips|
|Canned pimiento||1 Cup (16 tbs), cut into strips|
|French beans||8 Ounce, sliced|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Chicken stock||1 Pint|
Trim the cutlets, shape into rounds and secure with cocktail sticks.
Sprinkle with salt and pepper and dust with mustard.
Fry cutlets in a large saucepan in butter to brown, remove.
Fry carrots, mushrooms, pepper, pimiento and beans for 5 min.
Place meat on top of vegetables, add garlic and stock.
Bring gently to boil, cover and simmer for 1 hour.
Arrange meat and vegetables on serving dish.
Blend flour with a little cold water; stir into liquid in pan and bring to boil, stirring.
Simmer for 2-3 min.