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Lamb In Potato Nests |
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Serves: 6 Print this Recipe1 1/2 pounds lean lamb shoulder 1 envelope vegetable broth mix or vegetable bouillon cube 1 1/2 cups boiling water 1/2 teaspoon celery salt 1/2 teaspoon dried savory leaves 1/4 teaspoon black pepper 2 medium onions, sliced 2 teaspoons cornstarch 2 tablespoons water Mashed potato Cut lamb into 1-inch cubes and brown lightly. Add vegetable broth mix, boiling water, celery salt, savory leaves, black pepper, and onions. Cook over low heat until lamb is tender (about 45 minutes). Cool and remove fat. Mix cornstarch in water. Add to lamb mixture, return to heat and cook (stirring) until gravy thickens. Make "nests" in bowls with mashed potatoes; fill with hot lamb mixture This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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