Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Lamb Fricassee
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- #38628
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds boned leg of lamb
1/2 cup unsifted all-purpose flour
1 teaspoon salt
1/4 teaspoon black pepper
1/3 cup olive oil
1 clove garlic
2 teaspoons instant minced onion
1/2 teaspoon paprika
1/4 teaspoon dried rosemary leaves
3 tablespoons lemon juice
1 1/2 cup water
2 packages (10 ounce size) frozen artichoke hearts
1 tablespoon chopped parsley
4 1/2 cups cooked white rice, drained
directions
Wipe lamb with damp paper towels. Cut into 1-inch cubes, trimming off excess fat.
In a large bowl, combine flour, salt, and pepper. Toss lamb cubes with flour mixture until well coated. Set aside.
Slowly heat oil in a large saucepan. Add garlic and saute until browned. Remove and discard.
Add lamb cubes to hot oil, about a third at a time. Saute, turning, until browned on all sides. Remove lamb as it browns.
In same saucepan, combine browned lamb, onion, paprika, rosemary, lemon juice, and the water. Over low heat, simmer covered, stirring occasionally, for 1 hour.
Add artichoke hearts and simmer over low heat 20 to 30 minutes longer, or until artichokes and lamb are tender.
Sprinkle lamb with parsley. Serve with rice.
added by
moverandshaker
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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