Friday, June 11, 2010

Braised Leg of Lamb with Olives

(conforms to the elimination diet)

Serves 2


¾ lb leg of lamb

1 tsp olive oil

salt and black pepper

1/3 C olives (any)

6 cloves garlic, peeled


Preheat oven to 300 degrees. Heat a heavy sauté pan over high heat. Add the olive oil and let it heat up.

Season the lamb with a light coating of salt and plenty of black pepper, and brown well in the pan. Be patient.

Move to a deep, oven-safe dish that is not much bigger than the meat. Toss in the garlic (whole cloves) and olives, and cover almost all the way (use foil or leave the lid slightly askew). Braise for 2 hours. Serve with a vegetable side dish.

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