Rich Brown Lamb Dinner

Name: Rich Brown Lamb Dinner
Yield: Makes 6 servings
Ingredients: Salt; Pepper; ½ c. evaporated milk; 2 (1 lb.) cans small whole boiled onions, drained; 2 tblsp. flour; ½ c. cold water; 10 to 12 small whole potatoes, frozen or fresh, peeled; ¼ tsp. pepper; 2 tsp. garlic salt; ⅓ c. mint jelly or mint-flavored apple jelly; 1 c. hot water; 6 meaty lamb shanks, cracked, or 6 thick shoulder lamb chops; ¼ c. salad oil

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Ideal for summer—new-tasting lamb dish cooks on top of range

Ingredients

¼ c. salad oil
6 meaty lamb shanks, cracked, or 6 thick shoulder lamb chops
2

Dinner
Summer

Method

Heat salad oil in large, deep skillet. Brush lamb shanks with bottled sauce; stir remaining sauce into oil. Brown lamb well on all sides.
Combine hot water, jelly, garlic salt and pepper; add to browned shanks. Cover and simmer 1 hour or until meat is tender.
Add potatoes and cook until tender (15 minutes for frozen, about 25 minutes for fresh).