Shoulder of lamb casserole with mulled autumnal fruits

Yield: 1 servings

Measure Ingredient
675 grams Shoulder of lamb boned and rolled; (1 1/2 lb)
1 \N Orange divided into 6 with rind
1 \N Lemon divided into 6 with rind
1 \N Stick cinnamon
8 \N Cloves
6 \N Peppercorns
3 \N Star anise
2 tablespoons Brown sugar
430 millilitres Dry red wine or stock; (15 fl oz)
2 \N Granny smiths apples; cored and divided
\N \N ; into 4 each
2 \N Firm pears; cored and divided
\N \N ; into 4 each
6 \N Firm damsons; stones removed
2 tablespoons Brandy

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.

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