Lamb in Red Wine
HT MC 120mins
Hot Lamb Meat Vegetables Alcohol
Herbs Main Course Gluten wheat Dairy Free Eggless
675g/1˝lb boned Lamb (Leg or Shoulder)
2 Garlic Cloves, crushed
2 Carrots, thickly sliced
1 Onion, sliced lengthways
2 celery sticks, cut into 1 cm/˝ - inch slices
1 tbsp tomato puree
300ml/10fl.oz. Red Wine
300ml/10fl.oz. Hot Fresh Stock
1 tbsp freshly chopped Rosemary
Salt and Black Pepper
1. Preheat the oven to 180C, 350F,
Gas Mark 4. Cut the meat into 2.5cm/1-inch cubes and place in
a heat proof casserole dish together with the vegetables, mixing well.
2. Place the the tomato puree, red wine, stock, rosemary, salt and pepper in a
mixing bowl or measuring jug, mix well then pour over the lamb.
3. Cover with a tight fitting lid or
aluminium foil and bake for at least 1˝ hours until very tender.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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