Braised Mount Errigal Lamb in Poitin and Buttermilk Bread 1 shoulder of spring lamb, boned and trimmed 2 tablespoons oil Mixture of sliced onion, carrot & celery for flavouring, blanched About 250 ml (1/2 pint) lamb stock, or as required 1/2 miniature bottle whiskey 10 finely sliced smoked

Heat oil in skillet; cook lamb until browned on both sides. Remove from pan. Reserve drippings. Add bouillon, horseradish, flour and pepper to drippings; blend. Cook over medium heat, stirring constantly, until thickened. Return lamb to sauce in skillet. Cover; simmer 40 minutes or until meat is

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup olive oil 1 pound lamb neck bones 1 lamb shoulder -- 7- to 7 1/2-pound -- boned (bones -- reserved) -- well trimmed, -- rolled, tied all purpose flour 2 medium onions -- chopped 10 large

Assemble and attach rotor slicer/shreder using coarse shredder cone (no 2). Turn to speed 4 and shred carrots. Exchange coarse shredder for thick slicer cone (no 3). Turn to speed 4 and slice onions and green beans. Set aside. Combine flour, salt, and pepper;p dredge meat in flour mixture. Heat

2 tb Olive oil 4 Lamb shanks, about 12 oz ea. 1 md Onion; finely diced 2 md Carrots; finely diced 2 Celery stalks; ... Rate this recipe ...

I spent an day looking after a family members home while workmen were there to install a new security entranceway (they are away on holiday) so to keep me busy I decided to go through their cookbooks looking for some recipes to post on 'zaar..