Lamb with Olives
Ingredients
- 2 Tbsp. lard or vegetable shortening
- 4 oz. salt pork, cubed
- 1 medium yellow onion, peeled and chopped
- 2 medium cloves garlic, peeled and minced
- 2 lb. lamb shoulder (have butcher cut into medium pieces)
- 1 Tbsp. flour
- 2 Tbsp. tomato paste
- 1 cup red wine
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Salt and freshly ground black pepper
- 2 bay leaves
- 6 medium carrots, peeled, trimmed, and sliced
- <sup>1</sup>⁄<sub>2</sub> - 1 cups picholine or other good French or Italian green olives
Instructions
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