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Wicklow Lamb with White Wine

January 14th, 2011 by Pamela Murski

Delicious Lamb recipe from one of our recent classes at the ranch here in Brenham.

8 boneless lamb leg slices or lamb shoulder steaks, ¾” thick (4# total)
salt and pepper
8 cloves garlic, sliced
2 tsp. Fresh rosemary or thyme
1 T. butter
1 T. olive oil
2 heads garlic, cut in half horizontally
1 750 ml bottle dry white wine
2 T. butter
2 T. flour

Preheat oven to 325 degree.  Sprinkle lamb slices or steaks with salt and pepper.  In an extra large skillet, cook sliced garlic and snipped rosemary in 1 tablespoon of butter and 1 tablespoon oil, heated for 1 minute.  Brown half of lamb in skillet on both sides.  Remove to 3 quart rectangular baking dish and repeat with remaining lamb.  Add halved garlic heads to baking dish.
In medium saucepan, bring the wine just to boiling.  Pour wine over lamb and garlic .  Cover with foil and bake for 1 ½ hours.
Remove lamb from baking dish; cover and keep warm.  Remove garlic halves.  Squeeze out any garlic paste form baked halves and mash with a fork; set aside.  Strain the pan juices and skim off fat.  Reserve 1 ½ cups of the pan juices.
In small saucepan, melt 2 tablespoons butter.  Stir in flour and add reserved pan juices.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 1 more minutes.  Stir in garlic paste and season with salt and pepper.
Serve wine sauce with lamb, garnished with fresh rosemary or thyme sprigs.

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