Rich Brown Lamb Dinner

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

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 tblsp. bottled browning sauce
  • 1 c. hot water
  • c. mint jelly or mint-flavored apple jelly
  • 2 tsp. garlic salt
  • ¼ tsp. pepper
  • 10 to 12 small whole potatoes, frozen or fresh, peeled
  • 2 tblsp. flour
  • ½ c. cold water
  • ½ c. evaporated milk
  • 2 (1 lb.) cans small whole boiled onions, drained
  • Salt
  • Pepper


  • 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).
  • Remove shanks and potatoes to a heated platter; keep warm.
  • Blend flour and ½ c. water together to make a smooth paste. Stir into drippings along with the milk; cook over medium heat, stirring until thick and smooth. Add onions; heat through. Salt and pepper to taste. Pour some gravy over meat and potatoes; serve remainder separately.