Shoulder of Lamb Casserole with Mulled Autumnal Fruits

Shoulder of Lamb Casserole with Mulled Autumnal Fruits Ingredients

675 g Shoulder of lamb boned and	430 ml Dry red wine or stock; (15
1 Orange divided into 6 with	2 Granny smiths apples; cored
1 Lemon divided into 6 with	; into 4 each
1 Stick cinnamon	2 Firm pears; cored and
8 Cloves	; into 4 each
6 Peppercorns	6 Firm damsons; stones removed
3 Star anise	2 tb Brandy
2 tb Brown sugar

Instructions for Shoulder of Lamb Casserole with Mulled Autumnal Fruits

Pre-heat oven to 180?C/350?F/gas mark 4. Place all the ingredients together (except the brandy) and leave to marinade for 1-3 days. Remove the lamb from the marinade and brown lightly all over in a hot plan. Flame with the brandy. Place the liquid into an ovenproof casserole and heat gently on the stove. Add the browned lamb. Cover with a lid or foil and place into the oven for 10-15 mins, before reducing the heat to 160?C/325?F/gas mark 3 for approx. 1 hour. Remove the lid and continue to cook for a further 1 hour or until the lamb is tender. Remove the lamb when ready, keep aside and reduce the marinade to serve. Converted by MC_Buster. Per serving: 393 Calories (kcal); 14g Total Fat; (30% calories from fat); 7g Protein; 66g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other Carbohydrates Converted by MM_Buster v2.0n.

Main Ingredient: LambCuisine: Uncategorized

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