Lamb Stew (Roaster)

Name: Lamb Stew (Roaster)
Yield: 4
Ingredients: Salt; 1 Bay leaf; 1 pinch Paprika; 1 tsp Rosemary; 1.25 dl Whipped cream; 1000 g Shoulder of lamb; 2 tbsp Finely chopped Chervil; 2 dl White wine; 3 Small onions; 3-4 tbsp Butter or margarine; 8 Black olives; 8 Tomatoes

Mains

Cook time: 0 min.
Servings: 4

Ingredients for Lamb Stew (Roaster)

		Salt
1		Bay leaf
1	pinch	Paprika
1	tsp	Rosemary
1.25	dl	Whipped cream
1000	g	Shoulder of lamb
2	tbsp	Finely chopped Chervil
2	dl	White wine
3		Small onions
3-4	tbsp	Butter or margarine
8		Black olives
8		Tomatoes

Instructions for Lamb Stew (Roaster)

To prepare the Lamb Stew (Roaster) recipe, please follow these instructions:

Arrow the onions and chop them roughly. Sauté them in the fat in a frying pan. Slice the lamb meat into cubes and brown them in the fat. Pour white wine and it came over in the gennemfugtede roaster. Share the tomatoes into quarters, udsten the black olives and chop them roughly. Getting it into the pan with the meat. Put bay leaf and sprinkle with salt, Rosemary paprika. Let the Court of mørne, covered, for about 1 ¾ hour at 200 degrees. Whip the cream stiff and mix in kørvelen. Just before no stir this mixture gently in green. Lamb ragouten eaten with baguettes and green salad.

Lamb Stew (Roaster)

Ingredients for Lamb Stew (Roaster)

Instructions for Lamb Stew (Roaster)

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