Kid goat legs cooked over two fires

Ingredients

• 2 lamb chops, pre-cut
• 1 tablespoon of pine nuts
• 1 large onion
• 2 cloves of garlic
• 1 tablespoon of parsley
• 2 bay leaves
• 2 cups of broth or water
• 1 glass of white wine
• 4 tablespoons of olive oil
• flour
• 6 peppercorns
• salt, pepper

Salt, pepper, and season the lamb chops.

Sauté them in olive oil with garlic.

Toast the pine nuts and set them aside.

Add the chopped onion to the beef and let it gently brown, then transfer everything to a well-fitting casserole dish.

Add the broth, bay leaf, and peppercorns, and simmer over low heat.

Finally, add the wine, parsley, and chopped pine nuts, and cook until the meat separates from the bone.

Serve in the casserole dish.