Saturday, February 22, 2014

Lamb Stew

Tuesday 11 February

We marinated some lamb chunks for a couple of days in red wine, rosemary, bay, and lemon zest; then we browned them and added plenty of chopped onions, garlic, and carrots, plus the rest of the marinade.  Cubed potatoes went in at the last half hour, and when they were tender, that was that. 

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