Lamb and Leek Casserole Recipe |
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You will need..... 11/2 lb. lamb (leg or shoulder), diced 1 oz. seasoned flour 1 oz. butter Preparation Time 1 large carrot, peeled and sliced 5 minutes 1 large onion, peeled and sliced
1 43/4 oz. can button mushrooms
Cooking Time
salt and pepper to taste
1 hour 30 minutes 1 bay leaf
good pinch rosemary
Oven setting
1 tablespoon cream
350ºF; Gas Mark 4
1 tablespoon chopped parsley
Coat diced
meat with seasoned flour. Fry onion and carrot gently in the butter for
two minutes without allowing to brown. Add the meat, turn in the hot
fat to seal. Sprinkle in rest of flour, stir well, turn into an
ovenproof casserole and add sufficient water to cover. Add the bay leaf
and rosemary, cover. Cook in a
moderate oven for 1.5 hours, adding mushrooms for the last 15 minutes
of cooking time. Taste and correct seasoning if necessary. Remove lid,
stir in cream, sprinkle with parsley and serve at once. Serves 4.
Quick Tip
To
remove excess fat when cheaper cuts of meat are used, cooked the dish
and allow to cool. Remove the solidified fat from the surface. Reheat
to serve. |
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