Braised Lamb

2 lbs. 1-inch cubed lamb

1 T lard

3/4 C dry white wine

1 1/2 t ground cumin seed

2 T chopped cilantro

1 t  finely chopped garlic

1/2 t salt

Freshly ground pepper

6 slices of lemon, halved

In heavy 12-inch skillet, melt lard over high heat. Add lamb cubes and brown evenly. Stir in 1/2 C wine, cumin, garlic, salt and pepper. Simmer, covered, for 30 minutes.

Add remaining wine and lemon slices. Cook over high heat, stirring carefully once or twice until sauce thickens.

Stir in cilantro.

Serve with Basque potatoes.

Basque Cooking and Lore
Basque Cooking and Lore

Braised Lamb Shank Meat
Braised Lamb Shank Meat

Home Away From Home
Home Away From Home

Basques in Idaho


Visit the Booths
Farm Kitchen
Market Entrance
Rural Delivery
Search the Market
Lease a Booth
Kitchen Supply
Buy Direct Directory
Farmer's Market Online.
Copyright © 2009 Outrider. All rights reserved.
Established in 1995.