2 lb. lean boneless lamb
1 onion
2 tbsp. butter
2 tbsp. oil
5 tbsp. dry white wine
Salt and pepper
1/4 lb. bacon
1 garlic clove
3 tbsp. chopped parsley
1/2 c. light broth

Wipe and trim the meat and cut into neat pieces. Peel and finely chop the onion. Heat the butter and oil in a flame-proof casserole; add the onion and fry for 5 minutes, stirring.

Add the meat and fry until browned on all sides. Add the white wine, salt, and pepper. Finely chop the bacon. Add to the casserole with the peeled and crushed garlic, 2 tablespoons parsley, and the broth. Stir, then cover and simmer for about 1 1/2 hours until the meat is tender.

Taste and adjust the seasoning. Sprinkle with the remaining parsley and serve immediately with boiled potatoes and buttered carrots. Serves 4.