Lamb creole

1 batch

Ingredients

Quantity Ingredient
2 pounds Leg of lamb; in 1\" squares
2 tablespoons Olive oil
2 mediums Onions; sliced
6 slices Bacon; cut in 1\" pieces
1 Garlic clove; chopped
2 tablespoons Flour
1 teaspoon Tomato puree
½ cup White wine
1¾ cup Lamb or chicken stock
Salt and pepper
Bouquet of herbs (parsley, bay leaf and basil)

Directions

Saute bacon lightly and reserve fat. Saute lamb in very hot oil and bacon fat combined. Stir lamb to brown evenly on all sides. Do not let pieces touch. Remove meat, then add onions, bacon and garlic.

Cook slowly for 5 minutes. Add the flour and brown. Remove from heat. Stir in tomato puree, wine and 1¼ cups of stock. Blend until smooth. Return to heat, bring to a boil, then add meat, herbs and seasonings. Cover and simmer 1 to 1 ½ hours on top of the stove or in oven at 350 F., stirring occasionally. Add reserved stock if needed. Serve with rice.

From _Winterthur's Culinary Collection_ in Food Columnist Mary Alice Holt's 10/20/94 "A Little Lamb: Recipes from Rockies Feature American Meat" article in "The (Elizabethtown, KY) News-Enterprise." Pg. D1.

Posted by Cathy Harned.

Submitted By CATHY HARNED On 10-24-94

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