This entry was posted on Thursday, October 11th, 2007 at 12:18 pm and is filed under Lamb. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
- 1 ¼ lbs. lamb steak
- 2 cloves garlic
- 1 large onion, sliced
- 4 tbs. olive oil
- Pinch of rosemary
- ½ cup dry sauterne
- Salt and pepper to taste
Have lamb sliced very thin (about ¼ inch) and cut into 3 inch squares.
Sprinkle lamb lightly with salt and pepper; place a small piece of garlic and a slice of onion in the center of each square; roll and fasten with toothpicks.
Heat olive oil in skillet; brown rolls quickly about 5 minutes or until golden in color. Sprinkle pinch of rosemary over all; cover; cook slowly about 15 minutes or until tender. Add sauterne; simmer 3 minutes.
Serve very hot. Serves 4.