Burgundy Lamb Recipe |
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You will need :- 4 oz. bacon, chopped 1 medium onion 1 clove garlic 1½ leg or shoulder lamb 1 medium carrot 1 tablespoon tomato puree 4 oz. button mushrooms ¾ pint red wine salt and pepper 1 teaspoon sugar
Oven Setting:- 350°F; Gas Mark 4
Fry the bacon in its own fat until crisp and remove from the pan. Fry the sliced onion and crushed garlic in the bacon fat until golden brown. Cut the lamb into 1 inch cubes and add to the onion with the sliced carrot. Fry for 10 minutes until the meat is brown on all sides. Return the bacon to the pan with the tomato puree, mushroom, red wine, salt, pepper and sugar, and bring to the boil. Put the mixture into a casserole and cook in a moderate oven (350°F; Gas Mark 4) for 1½ hours. Whisk 1 tablespoon of flour into 4 tablespoons of water until smooth. Stir into the casserole and continue cooking for 5 minutes. Serve garnished with parsley.
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