West Country Leg Of Lamb Recipes

Ingredients :

1.5 kg

225 g

4

2

2

575 ml

175 g

1 tablespoon

1 tablespoon

leg of lamb

button onions or shallots, peeled and whole

medium carrots, thickly sliced

medium leeks, sliced

bay leaves

chicken stock

currants

flour

butter

pepper

salt

1. Season the lamb with pepper and place it in a large flameproof casserole.

2. Surround it with the onions, carrots, leeks and by leaves and pour on the stock.

3. Season with salt and pepper and bring to the boil.

4. Cover the casserole and cook in the oven at 375^oF (190^oC), Gas 5 for 1 hour.

5. Stir in the currants and cook for a further 45 minutes.

6. Remove the bay leaves.

7. Mix the flour and butter to a paste.

8. Remove the lamb and stir the paste into the sauce.

9. Simmer on top of the stove until it thickens.

10. Adjust the seasoning.

11. Serve the lamb sliced, surrounded by the vegetable and fruit sauce.

Serves 6 - 8

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