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Breast Of Lamb Rose

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Ingredients
  Lamb breast 3 Pound
  Bouillon 1 Cup (16 tbs) (Chicken / Other)
  Currant jelly 1⁄4 Cup (4 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Rose wine 1⁄2 Cup (8 tbs)
  Parsley sprigs 4 , chopped
  Salt To Taste
  Pepper To Taste
Directions

MAKING
1) Take a heavy kettle and brown meat on all sides in it.
2) Discard fat and season meat with salt and pepper.
3) Pour in bouillon and simmer, covered for 2 hours until meat is soft.
4) Allow jelly to dissolve in boiling water and mix in wine and parsley.
5) Pour this mixture over meat and boil for a further 15 minutes, basting often with the liquid in kettle.
6) If desired, blend a small amount of flour with cold water and use it to thicken the liquid.

SERVING
7) Serve meat hot with the gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Lamb
Cook Time: 
15 Minutes
Servings: 
4

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