Casserole of Tender Lamb and Herbs
This hearty casserole of tender lamb and fresh herbs is simple to make and
suitable for any occasion. Be sure to serve some fresh bread to soak up the
deliciously rich gravy.
Ingredients (serve 4)
700g/ 1 1/2 lb boneless lamb leg steaks
1 onion
1 clove garlic
1 tbsp olive oil
fresh thyme and fresh rosemary(substitute 1 teaspoon of thyme and 1/2
teaspoon of rosemary if you prefer to use dried herbs in place of the fresh)
175g/6 oz frozen peas (use straight from the pack without thawing)
1 tbsp plain flour
300ml/ 1/2 pint lamb or vegetable stock (you can buy ready made stock which
is found in the cold counter at supermarkets)
400g/14 oz can shopped tomatoes
salt and black pepper
Preheat the oven to 190C/375F Gas 5.
cut the lamb into 5cm/2in pieces.
Peel and finely chop the onion
Peel and crush the garlic
heat the oil in a large frying pan
Add the meat and cook for 5 minutes or until browned all over
Transfer the meat to a 2.4 litre/4 pint casserole dish
Add the chopped onion and garlic to the frying pan then fry for 2 minutes or
until softened
chop 2 tablespoons thyme and 1 table spoon rosemary.
Stir in the peas and herbs and continue to cook for 2-3 minutes or until the
peas have thawed. sprinkle over the flour. Stir well, until evenly blended
Gradually add the stock, stirring after each addition
add the tomatoes
season with pepper
simmer for 3-5 minutes stirring until the sauce thickens
Pour the sauce into the casserole dish, mixing thoroughly with the meat
Cover and bake for 2 hours or until the meat is tender
Season to taste and serve garnished with thyme sprigs.
Serving tip: Serve with baked polenta with a parmesan topping, garnish with
basil
Polenta is a classic cornmeal dish, it can be eaten hot with a little butter
or cooled, cut into squares and fried.
Try a New Zealand Cabernet Sauvignon with its blackcurrant fruit and herby
notes.
Lorraine
The recipe is from northern Italy. Maize or corn is widely grown in the
north of Italy where in summer you can see tall fields of it stretching away
on either side of the road.
I needed to cook some good
meals in the last few weeks and this one was just delicious!
--
Lorraine
The French Canadian who moved to England
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