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A Simple Stew of Lamb
by
Marie Rayner
Calificación: 4.0
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%20Stir%20in%20the%20barley%20and%20all%20a%20spring%20of%20thyme%20and%20the%20bayleaves.%20Pour%20stock%20over%20to%20completely%20cover%20with%20about%20a%20half%20inch%20over.%20Cut%20a%20round%20of%20greaseproof%20paper%20large%20enough%20to%20cover.%20Cut%20a%20hole%20in%20the%20centre%20of%20it.%20(This%20is%20called%20a%20cartouche)%20Place%20on%20top%20of%20the%20stew%20and%20then%20cover%20with%20the%20lid%20of%20the%20casserole%20dish.%3C/p%3E%3Cp%3EPlace%20into%20the%20oven%20and%20bake%20slowly,%20without%20touching,%20for%20about%202%20hours.%20Remove%20from%20the%20oven%20and%20take%20off%20the%20lid.%20Stir%20in%20the%20chopped%20parsley,%20adjust%20seasoning%20and%20serve.%20If%20you%20find%20most%20of%20the%20liquid%20has%20evaporated,%20you%20may%20add%20some%20hot%20lamb%20stock%20to%20thin.%3C/p%3E%3Cp%3EYou%20just%20know%20that%20the%20leftovers%20are%20going%20to%20taste%20even%20better%20after%20having%20sat%20in%20the%20fridge%20overnight%20.%20.%20.%20and%20you%20are%20not%20disappointed.%20They%20do.%3C/p%3E){kind=link}