Roman-style Lamb Pot Roast
This is what I had been raring to cook for a long time because I read this recipe first in a book gifted to me by a cousin. It is a book filled with 1000 classic recipes which was sent to me from Canada. And I am.not disappointed. This is my most reliable dutch oven sent to me from US three years ago. I can't see it sold in the stores even until.now. perhaps, the local caserole or caldero which cooks in open fire is still.most favorite by folk cooks. I am a proud owner of this dutch oven which comes in handy for braised dishes or stew. By the way, the Roman Lamb Pot Roast earned 34 points or just a third fave after the tie in the first spot, shepherd's pie and moroccan spiced lamb chuncks stew which got 35 points. We had fun during the cookoff and garden lamb party. Ingredients: Lamb, leg part or chunks of meaty part Salt and ground pepper Flour, as needed for dredging Olive oil Garlic, chopped Rosemary, dried or fresh White ...