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BREAST
OF LAMB
A recipe from Jac's mother, Minnette Holzman.
Season pieces of meat with salt, pepper, garlic, onion powder for a few
hours before cooking.
In hot oven, brown thoroughly on both sides, turning frequently. Then
add a small amount of water to form gravy for basting. If water is absorbed,
add more but not too much or it will make the lamb taste "stewed".
Either use the natural gravy or make gravy from the amount in the pan
and add a little bit of cornstarch for thickening, depending on your likes.
If the gravy is too light in color, add Gravy Master or Kitchen Bouquet.
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