Spring Lamb Casserole
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Spring Lamb Casserole

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Serves 4

An Irish lamb stew with fresh spring lamb a summer vegetables.

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  • LAMB:
  • 1 kg shoulder of lamb in fist-sized pieces
  • 50g flour - seasoned
  • 6 tomatoes, deseeded, skinned and chopped
  • 1 onion, roughly chopped
  • 3-4 cloves of garlic, chopped
  • 1 bottle of white wine
  • 500ml stock
  • Oil
  • Salt and pepper
  • 100-150g of spring vegetables
  • Broad beans
  • Peas
  • Asparagus
  • Baby turnips - cut into quarters
  • 50g butter
  • 50ml oil
  • Salt


    1. Coat the meat in the seasoned flour, shake off the excess flour
    2. Heat some oil in a heavy based casserole dish and brown the lamb really well on all sides.
    3. Remove the lamb from the pan and pour in the bottle of white wine, scrape any meaty bits off the bottom of the pan and reduce the wine by half.
    4. Add the stock, onions, tomatoes, garlic and meat to the wine and heat through gently on the hob. Check seasoning and adjust if necessary.
    5. Cover the casserole dish and put into a preheated oven for about an hour-and-a-half at 180°C. Once the cooking is finished, take it out of the oven.
    6. With a slotted spoon take the meat out of the sauce and put on a plate to one side.
    7. Pass the sauce through a sieve; discard the vegetables and bouquet garni what is in the sieve
    8. Return the sauce to the pan and reduce slightly and thicken it with a little flour if necessary. Check flavour and adjust seasoning to taste if you need to
    9. Once the sauce has been corrected and cooked through, return the meat to the sauce, gently heat through and add the spring vegetables.

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