RECETAS Y COCINA

Ingredients

• 1 kg and a half of suckling lamb
• 800 g of small whole peeled potatoes
• 100 ml of oil
• 1 spoonful of flour
• 1 bunch of herbs
• 1/4 of a litre of milk
• Whole peppercorns
• Clove
• 1 garlic clove
• 2 spoonfuls of vinegar
• 50 ml of white wine
• Parsley
• Salt

Preparation

Chop the lamb into equal sized pieces that are not very big, salt it, and prepare the following mixture: pepper, clove and crushed garlic and dilute it all with the white wine.

Allow the lamb to marinade in it overnight.

Heat the oil in a casserole dish, and when it is hot add the lamb and reduce the heat.

Add the small bunch of herbs and cover the casserole dish.

When the heat has firmed up the meat, sprinkle with flour and add the potatoes, allowing to cook slowly.

When the sauce has been absorbed, add the milk and stir well, sprinkling with the chopped parsley.

Sprinkle with salt and when the vegetables are cooked, remove from the heat.

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Presentation

Serve in the same casserole dish.

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