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Breast of Lamb Casserole       HT   MC    120mins

Serves 4        Hot   Lamb  Pork   Vegetables Main Course      



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




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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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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