Ragout Of Lamb
|Lean boneless lamb||3 Pound, cut into 1 inch cubes|
|Flour||1⁄4 Cup (4 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Marjoram leaf||1⁄4 Teaspoon|
|Dried parsley flakes||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Freshly grated lemon peel||1 Teaspoon|
Pat lamb cubes dry with absorbent towels.
Combine flour, salt and pepper and toss with the lamb cubes.
In large skillet, brown lamb in oil; drain well.
Place browned cubes in crock pot and stir in remaining ingredients.
Cover and cook on low setting for 8 to 10 hours (on high setting for 3 to 4 1/2 hours).