Country Styled Spanish Leg of Lamb
3-4 pound of leg of lamb (have bone removed)
1/2 pound of smoked ham
1/4 cup of olive oil
2 cloves garlic, mashed
1 onion, chopped
1/4 cup of water
1 cup of tomato juice
1 cup of stock
1 teaspoon of rosemary
Place ham in center of lamb and tie up with string. Brown in pan in the oil. Add onion and garlic. Add tomato sauce, water and rosemary. Cover pan and simmer over low heat until meat is tender, about 1 1/2 hours. Add stock as needed during cooking. In pressure cooker, takes 3/4 hour. Include full amount of stock. Serves 8.
|
|
