Yield: 8 servings. 1 lb. boneless American Lamb shoulder, trimmed of visible fat and cut into pieces of equal thickness 1 Tbsp. olive oil 6 oz. mixed salad greens 6 oz. raspberries or blackberries 1/2 cup toasted pecans 1 large ripe avocado, halved, pitted, peeled and cubed 1⁄3 cup prepared dressing for garnish, feta cheese and 16 slices of baguette In large skillet with cover, heat oil over high heat. Brown lamb on all sides. Add 2 cups water. Cover and braise over low heat for 1 hour. ...
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