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Peruvian Lamb Bake Recipe

Marinated lamb in a sauce of zesty herbs makes a grand bake with a wonderful twist. Sleeman Original Dark Ale is that secret ingredient - the key to culinary success.

Recommended Brew: Sleeman Original Dark, Sleeman Brewing & Malting Company, Guelph, Ontario Canada

Style: Euro Dark Ale Light ruby-copper in color Mild caramel malt aroma blends with English hops and pure well-water to provide a light balance with a smooth taste.

2 to 2-1/2 lb. shoulder of lamb
1 lemon, squeezed for juice
1 clove garlic, crushed
1/2 teaspoon fresh ground white pepper
2 tablespoons minced onion
1/8 teaspoon ground allspice
3 tablespoons olive oil
1/4 teaspoon salt
12 oz. Sleeman Original Dark
4 C. water
1 envelope dried onion soup mix
4 C. cooked seasoned lima beans (season with butter, parsley, sage and thyme)
1-2 tablespoons cornstarch
1/4 C. water

Trim bones and skin from meat. Cut lamb into 2-inch pieces.

In 4-quart saucepan, combine bones and trimmings with 4 C. water, 8 oz. Sleeman Original Dark and onion soup mix. Bring to boil, reduce heat, and simmer for 1-1/2 hours. Strain broth and discard bones and trimmings.

Meanwhile, in non-metallic dish, combine lamb pieces, lemon juice, minced onion, garlic, pepper, allspice, and 4 oz. Sleeman Original Dark. Let stand in this marinade for 2 hours.

Remove lamb from marinade. Set marinade mixture aside.

In large skillet, brown lamb in olive oil until golden. Add lamb and marinade mixture to 3 cups strained broth. Cover and bake in 275 degree oven for 1-1/2 hours. Add salt at the end of 1 hour.

Remove from oven. Add lima beans and cook on top of stove for 15 minutes. Thicken sauce with cornstarch dissolved in 1/4 C. water, stirring until blended. Serve.

*Health Benefit: Rich in zinc, high quality protein, iron, fiber, folic acid


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