Subject: Lamb and Potatoes Lemonato
From: Unicorn (unicorn@indenial.com)
Date: Fri Jan 07 2000 - 07:08:10 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a cute one sent in by reader Ruth Lovett:
A preacher is teaching a lesson on the evils of alcohol to a fourth
grade Sunday School class. To illustrate his point he places two
glasses on the lectern where everyone can see, and puts a live worm in
each one. He describes what he is doing as he continues. He next
fills one glass with water and the other with alcohol. The latter
worm rather quickly dies, while the former continues to wiggle
happily. "Now what does this teach us about alcohol?" the preacher
asks. One little freckle face in the front row says, "If you drink
whiskey, you won't have worms..??"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Lamb is often cooked with rosemary; the two seem to be a natural
combination. After trying this dish you may agree that lamb and lemon
are also an unbeatable combination.
Lamb and Potatoes Lemonato
2 large onions, sliced
4 Tbs (60 ml) olive oil
2 lbs (1 Kg) lamb shoulder or leg, trimmed
of fat and cut into 1 inch (3 cm) cubes
1 cup (250 ml) white wine or water
1 Tbs (15 ml) sugar
1+1/2 cups (375 ml) lemon juice
4 to 6 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1+1/2 lbs (700 g) medium potatoes, quartered
Saute the onions in the olive oil in a large saute pan over moderate
heat until the onions are translucent. Add the lamb and brown lightly
on all sides. Add the remaining ingredients except the potatoes and
simmer covered for 1 hour. Add the potatoes and simmer covered an
additional 30 to 45 minutes, adding more liquid if necessary, until
the lamb is tender and the potatoes are cooked through. Serves 4 to
6.
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