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Recipe for :

Summer Lamb Casserole

This is one of the recipes which we have been given permission to reproduce by another of the UK recipe sites, Recipes4us. It is a big site with a wealth of information and recipes. If you would like to have a look at their website click here.

Have a look at Florence Sandeman's (who is the Editor of Recipes4us) Biography page to find out why and how she gained her passion for cooking.

Ingredients

175g / 8oz Button Onions
25g / 1oz Butter
1 tbsp Oil
1kg / 2.2lb Middle Neck Lamb Chops
4 New Carrots, halved
2 Garlic Cloves, crushed
1 tbsp Plain Flour
3 Tomatoes, chopped
2 tbsp Tomato Paste
450ml / 15fl.oz. Stock
Bouquet Garni
Salt and Black Pepper
45g / 1lb New Potatoes
50g / 2oz Green Beans, cut into short
lengths
50g / 2oz Peas

Method
  • Heat the butter and oil in a flameproof casserole, add the onions and fry for 5 minutes, turning from time to time. Remove from the pan and set aside
  • Reheat the oil until very hot then add the lamb and brown quickly on all sides.
  • Add the carrots and garlic to the meat and continue to cook for 5 minutes.
  • Sprinkle the flour over the meat and cook, stirring, for 3 minutes then add the tomatoes, tomato paste, stock, bouquet garni, salt and pepper. Mix well, cover and simmer for 30 minutes.
  • Peel the potatoes and add to the pan together with the onions, beans and peas. Cover and continue to cook for a further 10 - 15 minutes. Serve hot.

Serves 4

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