Lamb Breast
- 3 pound lamb breast
- 2 cups dried green peas,
- soaked for 3 hours
- 2 tablespoons butter
- 1/2 teaspoon sugar
- Salt and pepper to taste
- 6 cooked carrots
- 1 tablespoon chopped parsley
Wipe the meat and cut into small slices. Cover with boiling salted water, bring to the boiling point, skim and add the peas.
Cover tightly and cook slowly until the meat and pears are tender. Be careful not to let the kettle cook dry. Add more liquid if needed; stir the meat and cook the liquid almost dry. Then add the butter, salt, sugar and pepper to taste. Turn into a serving dish. Garnish with hot cooked carrots. Sprinkle with chopped parsley and serve like a rascal with a smile on your face. Serves 6.
Cover tightly and cook slowly until the meat and pears are tender. Be careful not to let the kettle cook dry. Add more liquid if needed; stir the meat and cook the liquid almost dry. Then add the butter, salt, sugar and pepper to taste. Turn into a serving dish. Garnish with hot cooked carrots. Sprinkle with chopped parsley and serve like a rascal with a smile on your face. Serves 6.
Submitted by May 27, 2009
15 min
30 min
45 min