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| What You Need: |
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A joint of lamb (any cut of lamb can be used-a small leg, shoulder, best end of neck)
Salt and pepper
2 oz butter
1 glass white wine
1 clove of garlic
1 tablespoon chopped parsley
1 bay leaf
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| How To Cook: |
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1. Prepare the meat and place it in a casserole with the butter, chopped garlic, bay leaf, salt and pepper.
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2. Cook in a moderate oven (375°F), basting with the butter until the meat is brown.
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3. Add the wine and continue cooking until the meat is tender, basting frequently.
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4. Remove the meat and keep it hot; strain the gravy, adjust the seasoning, add the parsley, put the meat back in the casserole and pour the sauce over it.
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5. A chopped pimiento added to the dish with the garlic will give additional "spice."
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