Mint lamb

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a
3 pounds Shoulder lamb with bones
2 larges Onions -- quartered
\N \N Salt and pepper to taste
4 larges Potatoes -- peeled and
\N \N Halved
1½ cup Fresh green peas
¾ cup Fresh mint leaves

Place the lamb bones and meat and onions in a large kettle. Cover with water and bring to the boil. Skim the froth from the surface and season with salt and pepper. Add the potatoes, cover and simmer until the meat is tender, about 2 hours. 15-20 minutes Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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