Lamb and Potatoes Lemonato

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             FOOD FUNNY
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Thanks to Jean B. for this timely food funny:

Next time you're in the bar order a Sully: Two shots of Grey Goose and a splash of cold water.

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             TODAY'S RECIPE
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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.
Received on Wed Feb 11 18:36:27 2009