Lamb with Olive Sauce
- Leftover, cold roast lamb, thinly sliced
- 2 dozen medium sized olives
- 2 Tbsps onion, minced
- 4 Tbsps butter
- 1/2 tsp salt
- 1/8 tsp pepper
- 2 cups hot stock
- 4 Tbsps flour
- 1 Tbsp lemon juice
Cook the olives in boiling water for 30 minutes and then stone them.
Brown the minced onion lightly in butter. Add the flour and seasonings. Cook until bubbling. Add the stock, made from the bones of the roast and odds and ends of meat. Cook and stir until thick and smooth. Add the stoned olives.
Season thin slices of cold roast lamb with pepper and salt. Add to the sauce. Simmer gently for 5 minutes (be patient, you rascal). When ready to serve, add lemon juice. Pour on a hot platter and garnish with hominy balls. (see Hominy Balls recipe)
Brown the minced onion lightly in butter. Add the flour and seasonings. Cook until bubbling. Add the stock, made from the bones of the roast and odds and ends of meat. Cook and stir until thick and smooth. Add the stoned olives.
Season thin slices of cold roast lamb with pepper and salt. Add to the sauce. Simmer gently for 5 minutes (be patient, you rascal). When ready to serve, add lemon juice. Pour on a hot platter and garnish with hominy balls. (see Hominy Balls recipe)
Submitted by Feb 14, 2010
15 min 30 min 45 min
15 min 30 min 45 min