Yield: 6 Servings
|1 \N||Leg of lamb; (5 to 6)|
|1 tablespoon||Lard or shortening|
|10 millilitres||Garlic; minced|
|3 cups||Water; about|
|2 tablespoons||Tomato paste|
|¼ teaspoon||Bouquet garni (mixed herbs; wrapped in cheeseclo|
|⅛ teaspoon||Freshly ground black pepper|
|10 \N||Sugar cubes|
|1 teaspoon||Beef extract|
|3 tablespoons||Unsalted butter|
|1 small||Yellow onion; chopped|
|6 \N||Pearl onions|
|2 smalls||Rutabagas; peeled & cubed|
|2 smalls||Carrots; scraped & chopped|
|1 teaspoon||Granulated sugar|
|1 tablespoon||Parsley; chopped|
Have butcher remove fell, bone and excess fat, and cut lamb into 1½ inch cubes. Heat lard in large skillet. Add lamb and brown on all sides. Sprinkl e flour over meat. Cook few minutes, tossing constantly. Add garlic and coo k over low heat until garlic is tender. Add enough water to barely cover me at. Stir in tomato paste, bouquet garni, salt and pepper. Cover and simmer 15 minutes.
Meanwhile put sugar cubes and 1 tablespoon water in small sauce pan.
Heat over low heat until sugar caramelizes. Stir in beef extract and a dd to meat. Stir to blend well. Meanwhile, heat butter in large skillet unt il hot. Add onion, pearl onions, rutabagas and carrots, sprinkling with 1 t ablespoon granulated sugar. Cook over low heat until golden, stirring occas ionally. Add vegetables to lamb mixture.
Cover and simmer 50 minutes or unt il vegetables and meat are fork tender, stirring occasionally. Remove veget ables and meat to heated platter. Skim off fat before pouring sauce over me at. Garnish with chopped parsley. Makes 6 to 8 servings. Each serving conta ins about: 419 calories; 553 mg sodium; 161 mg cholesterol; 18 grams fat; 1 4 grams carbohydrates; 48 grams protein; 0.42 gram fiber. Presented by: Ros e Dosti, L.A. Times, Culinary SOS, 3/10/94, page H20.
From the recipe files of Carole Walberg ~ - - - - - - - - - - - - - - - - - Preparation Time: 0:00