Lamb Country Style
|Lamb shoulder/Breast / lamb neck||4 Pound, cut into one or two inch pieces|
|Freshly ground pepper||To Taste|
|Vegetable oil||2 Tablespoon|
|Finely chopped onion||2 Cup (32 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Thyme sprig/One teaspoon dried thyme||2|
|Chicken broth||3 1⁄2 Cup (56 tbs)|
|Water||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||8 Clove (40 gm)|
Preheat the oven to 375 degrees.
Sprinkle the lamb pieces with salt and pepper.
Heat the butter and oil in a large skillet and brown the lamb pieces, a few at a time, on all sides.
As they are browned transfer the meat to a kettle.
When all the pieces are browned, add the onion to the skillet and cook briefly.
Transfer the onion to the kettle, using a slotted spoon.
Pour off the fat from the skillet.
Sprinkle the lamb with the flour.
Stir well with the spoon until all the pieces are coated.
Add the bay leaves and thyme.
Meanwhile, add the chicken broth to the skillet and stir to dissolve the brown particles that cling to the bottom and sides.
Pour this over the lamb and add the water.
Place the kettle on top of the stove and bring to a boil.
Cover, place in oven and bake for 45 minutes.
Uncover and, if the sauce seems too thin, cook it over medium-high heat to reduce.
Skim off the fat.
Cover again and bake for thirty minutes.
Chop the parsley and garlic together and add to the lamb.