Lamb in Lemon Sauce

By on July 22, 2013
lamb

Lamb in Lemon Sauce

These exquisite rosemary-seasoned lamb chops are complemented by a savory lemon-mustard sauce that is not only delicious…but quick and easy too!

Ingredients:

  • 4 lamb shanks
  • 1 cup of water and ¼ cup of water
  • 1 tablespoon of lemon juice
  • 1 tablespoon of potato starch
  • 1 teaspoon of salt
  • 1 bay leaf
  • 1 large onion, finely chopped
  • 1 clove of garlic, minced

Directions:

In a heavy casserole dish, brown the lamb shanks, then push the lamb to one side of the dish.

Add the chopped onion and minced garlic; saute until soft.
Stir in 1 cup of water, lemon juice, bay leaf and salt.
Cover and allow to simmer for 3 hours or until tender.
Remove the meat and keep hot.
Blend the potato starch with ¼ cup of water. Stir into the pan liquid.
Cook, stirring constantly, until the gravy thickens and boils for 60 seconds.
Remove the bay leaf and serve.

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