Remove with a slotted spoon and set aside. Add the lamb to the casserole and fry over a medium heat, stirring frequently, until lightly coloured, about 8 minutes. Add the onion and cook for 4 minutes.
Forget your winter boeuf bourguignon, it’s so last season! Navarin d’agneau printanier, a lamb stew with fresh vegetables, is what should be bubbling away in your kitchen. Heat the olive oil ...
Build the meat, carrots and onions up in layers in the casserole, carefully season each layer with freshly ground pepper and salt. De-glaze the pan with lamb stock and pour into the casserole.
This recipe uses a shoulder of lamb but you can also use neck of lamb or gigot chops, which are slices of lamb taken through the leg so they include a small central bone, to make this stew.
A good old-fashioned brown casserole is hard to beat. The dumplings are made from a soft savoury scone mixture; when they are cooked on top of your casserole they absorb its flavours to make a ...
Stretch your Easter lamb further by using it in a stew that’s bulked out with pearl barley and cheesy dumplings. Or, swap lamb for mutton, hogget or goat Prep: 35 mins Cook: 2 hrs Easy Easy ...
While that is cooking stir the rest of the onion, and the parsley through the minced lamb as well as some seasoning ... Feast on delicious recipes and eat your way across the island with the ...