Recipe

Lamb With Rosemary-orange Sauce Recipe

	Marielaf / All my dishes 1 year, 5 months ago Developed from foods and seasonings available in 16th Century England/Scotland for an SCA feast. Serve over rice, frumenty or bread. Prep:45m Cook:45m Servings:4	Marielaf
	marinated citrus easy tender unusual beer

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Ingredients

1 lb lean lamb, cut in bite-size pieces

1 12-oz bottle dark beer (I used Leinie's Creamy Dark)

1 tsp dried rosemary

1 bay leaf

1/4 tsp ground mace

2 tbsp olive oil

peel of 1/4 orange

2 tbsp fine bread crumbs

salt and pepper to taste

Directions

Trim away any remaining fat on lamb.

Combine all ingredients except bread crumbs in plastic bag or bowl and marinate 30 minutes to overnight in refrigerator. (Or freeze in marinade to prepare at a later date.)

When ready to cook, pre-heat a large skillet or wok.

Remove lamb (reserving marinade) and brown in skillet.

Reduce heat and add reserved marinade. Simmer until lamb is just cooked through.

Stir in bread crumbs and continue to simmer until thickened.

Remove from heat, adjust salt and pepper to taste, and serve.

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