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Receta Catalan Lamb Garlic Lamb

by Global Cookbook

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

1. 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)
2. cloves of garlic.
3. 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.
4. Turn the meat over halfway through cooking and check at intervals, adding more stock if the sauce is getting dry.

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