Breast of Lamb Casserole
Hot Lamb Pork Vegetables Main Course
Belly of Pork Rashers
Onions, thinly sliced
Breast of Lamb Riblets, separated
and Black Pepper
teasp Icing Sugar
Garlic Cloves, crushed
Turnips, peeled and cubed
Potatoes, peeled and cubed
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.
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.
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.
Add the turnips, recover and cook for 10 minutes then add the potatoes and
cook for a further 20 minutes.
To serve - remove the bouquet garni, adjust the seasoning and serve hot.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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