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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



50g/2oz Butter

1 tbsp Oil

1 Large Onion, sliced

100g/4oz Streaky Bacon, diced

700g/1 lb Boned Shoulder of Lamb, cubed

450g/1lb Medium sized Potatoes, quartered

150ml/5fl.oz. Red Wine

Salt and Pepper

12 Button Onions




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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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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