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Braised Lamb with Rhubarb HT MC 130mins
Serves 4 Hot Lamb Fruit Herbs Spices Vegetables Main Course Gluten Wheat Dairy Free Eggless
Ingredients 2 tbsp Olive Oil 450g/1lb Stewing Lamb 1 Large Onion, chopped 450g/1lb Carrots, cut in julienne strips 22gg/8oz Rhubarb, cut into 2.5cm/1 inch pieces 150ml/5fl.oz. Water 50g/2oz Sugar 2 tbsp Lemon Juice 2 tbsp Freshly chopped Parsley 1/4 teasp Ground Cinnamon 1/4 teasp Ground Nutmeg Salt and Black Pepper
Instructions
1. Preheat the oven to 170C, 325F, Gas Mark 3. Heat the oil in a large heatproof casserole until very hot. Add the lamb and onions and brown on all sides.
2. Add the remaining ingredients, mix well and bring to the boil.
3. Cover, transfer to the oven and cook for 1½ hours, stirring from time to time. Serve hot.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More English Recipes
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