Garlic lamb
To serve six you would need:—
Shoulder of lamb, boned 3 cloves garlic 1 teaspoon marjoram 4 tablespoons flour Salt and pepper 2oz butter 21b sliced potatoes lib onion 2 cups stock Method: Mix herbs, flour and salt and pepper and rub into the meat on both sides. Roll meat and tie with coarse thread, 1 or 1| inches apart. Melt butter in large pan and brown meat in this on both sides. Place in large casserole with garlic (left whole), sliced onions and potatoes and pour stock over. Cover casserole and cook in a medium oven (300-325) for 2-2| hours or until meat is very tender. Serve with vegetables.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/CHP19720725.2.37
Bibliographic details
Press, Volume CXII, Issue 32977, 25 July 1972, Page 5
Word Count
112Garlic lamb Press, Volume CXII, Issue 32977, 25 July 1972, Page 5
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Acknowledgements
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