1# Boneless Lamb Leg, cut into chunks Salt & Pepper Flour EVOO 1 clove Garlic, minced 1/4 c. Red Wine 4 dash Balsamic Vinegar 1 1/2 T Curry Powder 1/2 c. Half & Half, warm Fresh Chopped Mint Season meat with salt & pepper and dredge in flour. Heat oil in a skillet & add […]
1# Boneless Lamb Leg, cut into chunks
Salt & Pepper
Flour
EVOO
1 clove Garlic, minced
1/4 c. Red Wine
4 dash Balsamic Vinegar
1 1/2 T Curry Powder
1/2 c. Half & Half, warm
Fresh Chopped Mint
Season meat with salt & pepper and dredge in flour.
Heat oil in a skillet & add dredged meat.
Brown on all sides.
Add the garlic & cook 1 minute.
Deglaze the pan with the wine & vinegar.
Cook until sauce is thickened.
Add the curry powder & warm half & half.
Finish with fresh mint.
Serve with brown rice pilaf.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.