New York City Chefs Daily Recipe for 05/21/2002 : Lamb with Garlic and Beans
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Lamb with Garlic and Beans recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 05/21/2002 : Lamb with Garlic and Beans
"Lamb with Garlic and Beans"
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"As we graze it grows"

3 tablespoons olive oil
3 1/2 pound fillet lamb, cut into 2 inch cubes
1 large onion, chopped 
6 large garlic cloves, unpeeled
1 bay leaf
1 teaspoon paprika
1/2 cup dry sherry
4 ounces shelled fresh or frozen broad beans
2 tablespoons chopped fresh parsley
Salt and ground black pepper

Heat 2 tablespoons of the oil in a large flameproof casserole.  Add half the meat and brown well on all sides.  Transfer to a plate. Brown the rest of the meat in the same way and remove from the casserole.  Heat the remaining oil in the pan, add the onion and cook for about 5 minutes until soft. Return the meat to the casserole.  Add the garlic cloves, bay leaf, paprika and sherry. Season with salt and pepper.  Bring to a boil, then cover and simmer gently for 1 1/2 to 2 hours.  Cook until the meat is tender.  Add the broad beans about 10 minutes before the end of the cooking time. Stir in the parsley just before serving. Serves 6.
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