Lamb with Parsley-Jalapeno Sauce

Lamb with Parsley-Jalapeno Sauce

When I prepared my Parsley-Jalapeno Jelly  a little while ago, I mentioned that I also planned to use it as a cookery ingredient as well as a condiment. This is one of the uses I came up with…

The meat here is stewing lamb and almost all the pieces you see contain bone (vertebra pieces, I would say), and so they can function a bit like riblets. I prepared mine by first baking them until nicely browned and then I cooked them again in a sauté pan with some shreds of onion. I seasoned with a little garlic salt and then, at the end, I stirred in a couple of tablespoons of my jelly along with just a tiny splash of sherry. The result was delicious and I ate it just as you see without any sides at all. It makes a nice Tapas style dish but it could also be the centerpiece for something with veggies and maybe fried potatoes.

Comments, thoughts or suggestions most welcome...

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