Braised Lamb

Ingredients:
1/3 cup olive oil
1 garlic clove, minced
3 lb boneless stewing lamb, cubed
1/3 cup flour
1 onion, sliced
1 cup sliced fresh mushrooms
1 can cream of mushroom soup
1 - 7 1/2 oz can tomato sauce
2 cups apple juice
1/4 cup sour cream
2 chicken bouillon cubes
2 tsp salt
3/4 tsp pepper
1/2 tsp rosemary
1/2 cup grated Parmesan cheese
Cooked rice

Preparation:
Pre-heat oven to 350° F. Heat oil in a large skillet. Add garlic and cook gently for 2 minutes. Trim excess fat from lamb. Roll in flour. Add to pan and brown well. Place in a 13" x 9" baking dish. Sprinkle with onion and mushrooms. Combine soup, tomato sauce, apple juice, sour cream, bouillon, salt, pepper and rosemary in a saucepan. Heat and stir to blend. Pour over lamb. Cover tightly and bake for 1 hour. Uncover and sprinkle with cheese. Continue to bake uncovered for 30 minutes. Serve with rice.

Please refer to the reference #OSMA CIR-0024 for any inquiries on this recipe.