Shoulder of lamb casserole with mulled autumnal fruits
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 675 | grams | Shoulder of lamb boned and rolled; (1 1/2 lb) |
| 1 | Orange divided into 6 with rind | |
| 1 | Lemon divided into 6 with rind | |
| 1 | Stick cinnamon | |
| 8 | Cloves | |
| 6 | Peppercorns | |
| 3 | Star anise | |
| 2 | tablespoons | Brown sugar |
| 430 | millilitres | Dry red wine or stock; (15 fl oz) |
| 2 | Granny smiths apples; cored and divided | |
| ; into 4 each | ||
| 2 | Firm pears; cored and divided | |
| ; into 4 each | ||
| 6 | Firm damsons; stones removed | |
| 2 | tablespoons | Brandy |
Directions
Pre-heat oven to 180øC/350øF/gas mark 4.
Place all the ingredients together (except the brandy) and leave to marinade for 1-3 days.
Remove the lamb from the marinade and brown lightly all over in a hot plan.
Flame with the brandy. Place the liquid into an ovenproof casserole and heat gently on the stove. Add the browned lamb.
Cover with a lid or foil and place into the oven for 10-15 mins, before reducing the heat to 160øC/325øF/gas mark 3 for approx. 1 hour. Remove the lid and continue to cook for a further 1 hour or until the lamb is tender.
Remove the lamb when ready, keep aside and reduce the marinade to serve.
Converted by MC_Buster.
Per serving: 393 Calories (kcal); 14g Total Fat; (30% calories from fat); 7g Protein; 66g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2½ Fat; 1 Other Carbohydrates
Converted by MM_Buster v2.0n.