Monday, June 05, 2006

Lamb and Potatoes . . .

At the request of my Shiatsu message therapist (oh we Classicists lead pampered lives!), here it is!

Take two and a half pounds of leg of lamb and cut it into big chunks. Toss it in flour and sautee in a big deep pan or dutch oven in 3-4 T. olive oil for 10 minutes until golden brown.

Throw in 2 sprigs of rosemary, 4 fresh chopped sage leaves, and 2 cloves crushed garlic. Sautee briefly, add salt and pepper.

Throw in 3/4 c. white wine or vermouth and 1/3 c. white wine viengar - cook til evaporated.

Add in 2 lbs thinly sliced potatoes and 2/3 cup water and transfer to roasting pan. Cook about 30-40 minutes at 375-400. Add more salt and pepper if desired.





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