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Agneau a la Paysanne HT MC French 80mins Serves 4 Hot Lamb Pork Vegetables Alcohol Stew Main Course Gluten Wheat free Eggless France Europe
Ingredients 50g/2oz Butter 1 tbsp Oil 1 Large Onion, sliced 100g/4oz Streaky Bacon, diced 700g/1 ½ lb Boned Shoulder of Lamb, cubed450g/1lb Medium sized Potatoes, quartered 150ml/5fl.oz. Red Wine Salt and Pepper 12 Button Onions
Instructions 1. Heat half the butter and the oil in a flameproof casserole, add the onion and bacon and fry for 5 minutes. Add the lamb and brown on all sides.
2. Add the potatoes to the meat and continue to cook for 5 minutes then add the wine, salt, pepper and thyme. Cover and simmer for 45 minutes.
3. Bring a pan of water to the boil, add the onions and blanch for 5 minutes. Drain well and dry on kitchen paper.
4. Heat the remaining butter in a pan, add the blanched onions and fry until golden brown. Add the onions to the meat stir well and cook for a further 10 minutes. Serve hot.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More French Recipes
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