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Friday, 29-Jun-2018 03:04:15 PDT
Paul Bartlett from the U.K., a friend and a long time subscriber to my newsletter, offered this second personal family recipe, this time for "Lamb Provençal".
In Paul's own words:
Here's another, again from Auntie Bente.
Goes down very well.
If you've got it right, the tops of the potatoes sticking out of the gravy should have crisped a bit leaving the remainder moist and succullent. The lamb should be *just* pink in the centre - the juices from the carving should have a definite pinkish tinge which will disappear as they're added to the hot potatoes.
Makes a superb party dish. Total time from start to finish should be less than two hours and of that, an hour and a half is spent with the meal in the oven. Leaves plenty of time to socialise ;-)
I cook with wine a lot too - as in this recipe ;-).
[editor comment: "I LOVE TO COOK WITH WINE - SOMETIMES I EVEN PUT IT IN THE FOOD"]
Let me know how you go
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Created 26th February, 2002
Updated 26th February, 2002