I like flexible recipes. I don’t usually measure ingredients, because I rarely make the exact amount called for in recipes, and also because I prefer to flavor things the way I like them. So, here’s one of my recipes, in all of its inexact glory:
Butter (a few tablespoons)
Oil (a few tablespoons)
Lamb shoulder arm chops (or some other cut of lamb) – maybe around 1 lb. or so
Onion powder, or (chopped or sliced) fresh onion
Garlic powder, or chopped garlic cloves
Parsley (fresh or dried)
Mint (fresh or dried)
Basil (fresh or dried)
Rosemary (fresh or dried)
Bouillon (chicken, vegetable, or beef)
Flour (about 1 or 2 tablespoons)
Sour cream or milk (about 1/2 cup or so)
1. Put lamb, butter, and oil in a casserole in the oven; then sprinkle with onion, garlic, parsley, mint, basil, rosemary, and black pepper OR heat butter and oil in a frying pan on medium heat; then add lamb, onion, garlic, parsley, mint, basil, rosemary, and black pepper.
2. Mix the bouillon and flour into milk or sour cream in a small cup and set aside.
3. When the lamb is cooked thoroughly, transfer it to a serving dish.
4. Add the bouillon/milk/sour cream/flour mixture into the pan where the lamb was cooked to start the sauce. If you used a casserole in the oven, you can pour it all into a small saucepan and heat on medium. Bring the liquid to a boil, then reduce heat and let the sauce thicken for a few minutes.
5. Serve the sauce with the lamb. It goes well with potatoes, noodles, or rice. I also like to have bread and butter with it to swipe up all the extra sauce.