Paul Bartlett from the U.K., a friend and a long time subscriber to my newsletter, offered this second personal family recipe, this time for "Lamb Provençal".
In Paul's own words:
Here's another, again from Auntie Bente.
Goes down very well.
If you've got it right, the tops of the potatoes sticking out of the gravy should have crisped a bit leaving the remainder moist and succullent. The lamb should be *just* pink in the centre - the juices from the carving should have a definite pinkish tinge which will disappear as they're added to the hot potatoes.
Makes a superb party dish. Total time from start to finish should be less than two hours and of that, an hour and a half is spent with the meal in the oven. Leaves plenty of time to socialise ;-)
I cook with wine a lot too - as in this recipe ;-).
[editor comment: "I LOVE TO COOK WITH WINE - SOMETIMES I EVEN PUT IT IN THE FOOD"]
Let me know how you go
Copyright Ian C. Purdie © 2000 - 2001 - 2002, all rights reserved. URL - https://www.electronics-tutorials.com/cooking-recipes/lamb-provençal.htm
All material at this site may be used by private individuals for their own non-commercial purposes. Single copies of my pages or files may be distributed to other private individuals at no charge, unless other requirements are noted on the relevant page. However, all material remains the intellectual property of Ian C. Purdie, individual contributors, or other sources who gave permission for use of their material at this site. All copyrights and trade marks are reserved by myself or the respective owners. Material may not be republished without prior written permission, nor may it be mirrored on another server without my prior written permission. Other than as provided in these pages or permissions given, translation into another language other than english and hosting pages in another country is stricly prohibited.
Commercial use prohibited without the prior written permission of www.electronics-tutorials.com
Created 26th February, 2002
Updated 26th February, 2002