Agneau a la Paysanne
HT MC French
Pork Vegetables Alcohol Stew Main Course Gluten
Wheat free Eggless France Europe
1 tbsp Oil
Large Onion, sliced
Streaky Bacon, diced
½ lb Boned Shoulder of Lamb, cubed
Medium sized Potatoes, quartered
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.
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.
Bring a pan of water to the boil, add the onions and blanch for 5 minutes.
Drain well and dry on
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
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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