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Breast of Lamb Casserole       HT   MC    120mins

Serves 4        Hot   Lamb  Pork   Vegetables Main Course      

 

Ingredients:

100g/4oz Belly of Pork Rashers

225g/8oz Onions, thinly sliced

1 tbsp Oil

25g/1oz Butter

900g/1lb Breast of Lamb Riblets,  separated

Salt and Black Pepper

1 teasp Icing Sugar

1tbsp Plain Flour

600ml/20fl.oz.  Hot Stock

2 Garlic Cloves, crushed

4 Tomatoes, quartered

1 Bouquet Garni

300g/11oz Turnips, peeled and cubed

300g/11oz Potatoes, peeled and cubed

 

Instructions

 

1. Place the pork rashers in a saucepan, cover with cold water, bring to the boil and cook for 5 minutes. Drain and pat dry then cut into 2.5cm/1 inch pieces.

 

2. Heat the oil and butter in a flameproof casserole, add the onions and pork and fry until golden brown. Add the lamb, salt, pepper and sugar and continue to cook over a high heat until browned.

 

3. Sprinkle over the flour, stir well and cook for 1-2 minutes. Gradually add the stock stirring all the time. Add the garlic, tomatoes and bouquet garni. Stir well then bring to the boil. Cover and simmer for 1 hour.

 

4. Add the turnips, recover and cook for 10 minutes then add the potatoes and cook for a further 20 minutes.

 

5. To serve - remove the bouquet garni, adjust the seasoning and serve hot.

 

 

 

More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes

 

 

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