1 1/2 pounds of lamb
1 lime (3 tablespoons)
2 cloves of garlic minced with 2 teaspoons of salt
1/2 teaspoon of black pepper
1 tablespoon of grated lemon zest
2 tablespoons of butter or margarine
10 small onions
2 eggplants
2 bell peppers
4 tablespoons of fresh parsley
1 tablespoon of capers
1 1/2 pounds of lamb
1 lime (3 tablespoons)
2 cloves of garlic minced with 2 teaspoons of salt
1/2 teaspoon of black pepper
1 tablespoon of grated lemon zest
2 tablespoons of butter or margarine
10 small onions
2 eggplants
2 bell peppers
4 tablespoons of fresh parsley
1 tablespoon of capers
Clean the lamb well, wrap it in a cloth soaked in lime juice, and let it rest for one day
Mash the garlic with salt, mix with black pepper and grated lemon zest, and rub all over the lamb
Mix some tablespoons of olive oil with butter or margarine and heat it up in a large pot or skillet
When hot, fry the lamb on both sides until a golden crust forms
Put it in the oven at high temperature, add 1 cup of boiling water, fresh parsley, and black pepper
Roast for two hours, basting the lamb several times with the sauce
In the last 40 minutes, place around 10 peeled onions and sliced eggplant and bell peppers
Let it rest for 20 minutes before slicing
Strain the remaining sauce, add water to measure 2 cups of liquid, and thicken with a tablespoon of all-purpose flour
Dissolve the flour in a little cold water first, then add to the hot sauce
Cook for three to five minutes to thicken and lose the raw flour flavor
Taste and season with salt and black pepper as desired
Add capers
Serve with the roasted vegetables around the lamb and the sauce on the side
Serves 5 people.
