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Breast of Lamb and Green Peas

  • breast of lamb
  • a few thin slices of bacon
  • peel the lemon
  • a pint of stock
  • onion
  • herbs
  • green peas
Remove the skin from a breast of lamb, put it into a saucepan of boiling water, and let simmer for 5 minutes (be patient, you rascal). Take it out and lay it in cold water. Line the bottom of a stew pan with a few thin slices of bacon; lay the lamb on these; peel the lemon, cut it into slices, and place these on the meat, to keep it white and make it tender; cover with 1 or 2 more slices of bacon; add a pint of stock, onion, and herbs, and set it on a slow fire to simmer very gently until tender. Have ready some green peas, place these on a dish, and place the lamb on the top of these. The appearance of this dish may be much improved by glazing the lamb, and spinach may be substituted for the peas when variety is desired.
Submitted by Cassyjean - Torrington, CT Sep 25, 2009 15 min 30 min 45 min

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