Mutton with Peas

Submitted by United Church of God on Thu, 2011-09-01 14:58
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Description

This tender, young meat is baked in white wine and peas then topped with Parmesan cheese and fresh parsley.

Summary

Yield
Servings
Source

Cherry Pringle

Prep time20 minutes

Ingredients

2 1⁄5Poundrib of mutton
2 1⁄2Teaspoonoil
1 onion (sliced)
1Cupwhite wine (select a dry version)
17 1⁄2Ouncepeas (frozen)
2 1⁄2Teaspoonsalt
1Dashpepper
2 eggs
1TablespoonParmesan chees
7Tablespoonparsley (fresh, chopped)

Instructions

Cube meat and brown in hot oil in heavy-based casserole.  Add onion and saute.  Add wine and cover with lid.  bake in 320° oven until meat is almost tender.  Add peas, salt and pepper, then bake in oven for another 10 minutes.  Beat eggs and add Parmesan cheese and parsley.  Pour over meat, but do not stir.  Replace in oven to set eggs.  Serve in same dish.

Notes

Mutton is meat from a sheep one year or older.

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United Church of God
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