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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1 x Shoulder of lamb
- 20 x Cloves garlic, peeled Flour
- 300 ml Stock
- 1 Tbsp. Tomato puree
Direcciones
- This recipe from northern Spain takes only minute of the cook's time but produces melting lamb in a lush sauce, thick with sweet (and innocuous)
- cloves of garlic.
- In a wide casserole that can be used on top of the stove, heat a Tbsp. of extra virgin olive oil and brown a shoulder of lamb on both sides. remove the meat and add in to the saucepan 20 peeled whole cloves of garlic. Cook gently for a few min and sprinkle in a few Tbsp. of flour, stir well, then continuing to stir, add in 300 ml stock mixed with a Tbsp. of tomato puree. Return the meat to the casserole, turn it over in the stock mix, cover tightly and simmer very gently till the meat is cooked.
- Turn the meat over halfway through cooking and check at intervals, adding more stock if the sauce is getting dry.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 56 | |
| Calories from Fat 32 | 57% |
| Total Fat 3.62g | 5% |
| Saturated Fat 0.56g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 266mg | 11% |
| Potassium 111mg | 3% |
| Total Carbs 4.7g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.32g | 0% |
| Protein 1.76g | 3% |
