MEXICAN LAMB

Mexican Lamb image

Provided by Recipe Junkie

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

4 cups milk
1 onion, chopped
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter (4 T butter)
2 lbs lamb, trimmed well and cut into cubes
4 cups cooked rice
1/2 cup raisins (cook with the rice)
1/2 cup sliced canned peaches
1/2 cup sliced canned pears
1/2 cup sliced almonds, toasted
2 tablespoons fresh parsley

Steps:

Combine milk, onion, bay leaves, thyme, salt and pepper.
Heat mixture, but do not boil.
Heat butter in skillet.
Saute lamb until golden.
Add lamb to hot milk.
Simmer uncovered over low heat until lamb is tender and milk has cooked away (about 1 hour or more).
Place lamb in center of serving dish that has been covered with the hot rice and raisin mixture.
Arrange sliced peaches and pears around lamb.
Sprinkle lamb with almonds and parsley.

Nutrition Facts : Calories 1004.7, Fat 49.3, SaturatedFat 22.7, Cholesterol 184.7, Sodium 879.6, Carbohydrate 92.8, Fiber 4, Sugar 19.6, Protein 48