Minted lamb casserole

Latest Articles

Minted lamb casserole

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

Author

Message

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Sun Mar 06, 05 12:36 pm Post subject: Minted lamb casserole
I was asked last night for a recipe for this. Anyone got one? I looked thourgh loads of books and can't find one. I suppose my first thoughts would be to include a good dollop of mint jelly into a standard lamb casserole.

moggins

Joined: 24 Feb 2005
Posts: 942
Location: Gloucester

Posted: Sun Mar 06, 05 1:49 pm Post subject:

800g Lamb
800g Potatoes
600g can Tomato Soup
150g Peas - frozen petit pois
250g Mushrooms
50ml Red Wine
4 tablespoons Mint Sauce
1 teaspoon Salt
Black Pepper

1. Preheat the oven to 200�C (gas mk 6, 400�F). Butter the inside of a large casserole. Roughly cut the lamb into chunks, removing any excess fat. Peel and cut the potatoes into pieces about 3cm square. Clean and quarter the mushrooms.

2. Place the lamb in the bottom of the casserole, and cover with the potatoes, then the mushrooms, then the peas. Sprinkle on the salt and freshly ground black pepper.

3. Pour in half the soup, then stir the mint sauce into the remaining soup and pour in as well. Add the wine, if desired.

4. Finally, add enough water to cover the potatoes by about 1cm. Cover, and cook for 1 hour.

5. Reduce the heat to 150�C (gas mk 2, 300�F), and cook for about 3 hours. Check the meat and potatoes are tender, and serve

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sun Mar 06, 05 3:50 pm Post subject:

Himself does lamb shanks in redcurrant jelly and red wine - I imagine you could substitute mint jelly.

He just bungs in the shanks, a couple of glasses of red, an onion or two, some carrots and a fistfull of rosemary, and lets them simmer away for however many hours we are out, and then reduces some of the liquid with a dollop of jelly. I save the rest for other lamb stews

He usually roasts the shanks afterwards and serves with a little of the sauce (and stirfried cabbage with garlic, apple and pancetta) It's a little sweet for me, but lots of people like it. It's nicer with homemade jelly than bought, as its less sweet.

mochyn

Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales

Posted: Mon Mar 07, 05 10:00 am Post subject:
Well, Womble & Moggins: what a pair of stars! I'll pass those on to Glynis who asked, so thanks from her via me

	Downsizer Forum Index -> Recipes, Preserving, Homebrewing	All times are GMT
Page 1 of 1

View Latest Posts