Spring Lamb Casserole. Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half. Pour the lamb and bacon, along with any juices that collect, back into the pot. Heat a Dutch oven over high heat and add the oil.
Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of. Great recipe for Spring Lamb Casserole.
Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to make a distinctive dish, spring lamb casserole. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half. Pour the lamb and bacon, along with any juices that collect, back into the pot. Heat a Dutch oven over high heat and add the oil.
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To get started with this recipe, we must prepare a few ingredients. You can cook spring lamb casserole using 13 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Spring Lamb Casserole:
- {Get 800 g of lamb chops (take fat off)* / 28 oz ..
- {Prepare 750 ml of lamb stock / 25 fl . oz ..
- {Get 500 g of potatoes (cubed) / 17½ oz ..
- {Get 300 g of leeks (sliced) / 10 oz ..
- {Prepare 300 g of carrots (sliced) / 10 oz ..
- {Prepare 250 g of mushrooms (thick sliced) / 9 oz ..
- {Prepare 100 g of peas (frozen) / 3½ oz ..
- {Make ready 1 tablespoon of cornstarch cornflour /.
- {Get 2 teaspoons of thyme (dried).
- {Take 1 teaspoon of rosemary (dried).
- {Take 1 of bay leaf.
- {Take of salt pepper ground and to season.
- {Prepare of “ Spray2Cook ” ( a word used to describe any low - cal . non - stick cook ’ s oil.
Heat the oil in a large pan or flameproof casserole, then brown the meat over a high heat for a few minutes on each side. Add the shallots, turnips, potatoes, carrots and leeks. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole (cocotte). Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
Instructions to make Spring Lamb Casserole:
- Pre-heat an oven (180oC / 350oF / Gas Mark 4)..
- Put the potatoes, leeks and carrots in a casserole dish. Spray a deep lidded fry pan with Spray2Cook and put on a medium to high heat..
- Add the trimmed chops and any lean meat trimmings to the pan and brown the meat on all sides..
- Add the stock together with herbs and seasoning. Blend the cornstarch with a little water (adding slowly) and then add the blended cornstarch to the pan as it just starts to bubble..
- Allow it boil and simmer for 5 minutes before transferring the contents of the fry pan to the casserole..
- Put in the oven and cook for 75 minutes..
- Add the mushrooms and peas and return to the oven for a further 15 minutes..
- Remove the bay leaf and serve in preheated bowls like pasta dishes..
Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven. Season lamb with salt and pepper. Lamb Stew with Coriander & Orange. Lamb Rack with Red Pepper and Walnut Pesto.
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