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PrintLAMB WITH CHERRIES
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- In a large frying pan, fry the bacon in its own fat until browned. Add the butter to the pan and fry the lamb, a little at a time, until browned. Remove from the pan with the bacon and put in the casserole.
- Fry the onion, carrot, celery and garlic in the fat remaining in the pan for about 5 minutes, until lightly.
- Pour over the wine and add the bouquet garni, pinch of nutmeg and salt and pepper. Cover and bake at 150°C (300°F) mark 3 for about 2½ hours, until tender.
- Thirty minutes before the end of the cooking time, stir the cherries into the casserole and continue to cook until the meat is tender and the cherries soft.
- Serve hot with courgettes and new potatoes.
INGREDIENTS
- 225 grams streaky bacon rashers, rinded and chopped
- 15 grams butter
- 1.4 kg boneless leg or shoulder of lamb, cut into 4 cm cubes
- 1 medium onion, skinned and sliced
- 1 medium carrot, sliced
- 1 celery stick, sliced
- 1 garlic clove, skinned and sliced
- 568 ml dry red wine
- Bouquet garni
- Freshly grated nutmeg
- Salt and pepper
- 450 grams fresh red cherries, stoned
5 comments for “Lamb with Cherries”
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