On Saturday I boned and cubed the lamb and put it in a bowl with chopped garlic, parsley, thyme, rosemary and basil, half a bottle of red wine and some salt and pepper and left it in the fridge overnight. After lunch yesterday I browned some chopped streaky bacon and chopped onions, then browned the drained meat and quartered mushrooms. I put it all in a casserole with some orange peel, chopped carrots and the liquid from the meat. Put the lamb bones on top covered it with foil and a lid then put it in a low oven for four hours and it was delicious served with new potatoes, sweetcorn and homegrown silver beet (chard).
No photos as it looks just like any casserole (anyway, I was too busy eating it) There is plenty in the fridge and some will be frozen for instant meals.
It sounds like a lot of work but if it was as tasty as it sounds, it was worth it. It is always good to treat ourselves with something special.
ReplyDeleteThe boning was the main job - apart from that it was just browning and putting in the casserole.
DeleteSheila Hutchens; there's a name from the past! That is exactly how I make both my Coq au vin, and Boeuf Bourguignon. I've never tried it with Lamb. I must do it!
ReplyDeleteDelicious - I think it is the orange peel that gives it that extra lift.
DeleteEspecially with the Beef.
DeleteHaven't tried the orange peel with beef - have just bought some flat iron steak so will try it.
DeleteI made a Boeuf B last weekend, and put in a halved Clementine.
DeleteIn the end I have made a plain casserole with lots of vegies (onion, kumara and carrot) and some red wine with the flat iron steak. Cooking right now.
DeleteI've never heard of it but it sounds yummy
ReplyDeleteIt was delicious
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