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Cat­e­gory: Main Dish

Plac­er­Grown ingre­di­ents used: Lamb, Meyer Lemons, Onions


  • 3/4 cup butter
  • 1 medium onion (chopped)
  • 1 cup veg­etable stock
  • 1 lemon sliced very thin and seeded
  • 1 tsp. caraway
  • 2 tsp. marjoram
  • 1 clove garlic
  • 2 lbs. Fresh lamb — shoul­der or ribs (cut into 1 1/2 inch cubes)

In a large skil­let saute onion in but­ter until soft over medium high heat, add stock and lemon slices, bring to a boil. Mean­while mash in a mor­tar; car­away, mar­jo­ram and gar­lic then add to skil­let along with lamb. Cover and sim­mer for 1 1/2 hours. Serve over but­tered, wide egg noo­dles, gar­nish with grated lemon rind. Serves 2 to 4.

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