Rich Brown Lamb Dinner

Preparation info
  • Makes


    • Difficulty


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


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


  • 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).
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