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Thursday, December 20, 2012,8:30 PM by
V.Chitralekha

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LAMB AND WATERCRESS BAKE

Serves :
6

Preparation Time :
30 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Brown the lamb well in its own fat in a large saucepan. Pour off excess fat.
  • Add the onion and cook for 5 minutes, stirring occasionally. Add the watercress, oregano and 30 ml (2 tbsp) of the flour.
  • Cook for 1-2 minutes, then gradually stir in the stock and wine and season with salt and pepper. Bring to the boil, then simmer gently, uncovered, for 45 minutes, stirring occasionally.
  • Put the butter, remaining flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens, boils and is smooth. Simmer for 1-2 minutes.
  • Remove the pan from the heat and stir in 100 grams (4 oz) of the cheese, stir until melted and season with salt and pepper.
  • Layer the mince mixture with the uncooked lasagne in a fairly deep ovenproof serving dish. Spoon over the cheese sauce.
  • Sprinkle over remaining cheese.
  • Bake at 190°C (375°F) mark 5 for about 40 minutes, until browned.
  • Serve hot straight from the dish.

INGREDIENTS

  • 450 grams minced lamb 
  • 2 large onions, skinned and finely chopped 
  • 2 bunches watercress, trimmed and finely chopped 
  • 10 ml dried oregano 
  • 105 ml plain flour 
  • 300 ml lamb or chicken stock 
  • 50 ml dry white wine
  • 25 grams butter
  • Salt and pepper
  • 568 ml fresh milk
  • 175 grams Lancashire cheese, crumbled
  • 225 grams oven-ready lasagne verdi

6 comments for “Lamb and Watercress Bake”

  • Posted Sunday, February 12, 2023 at 12:05:58 AM

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