Minted Lamb Casserole

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Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sat May 23, 09 8:51 am Post subject: Minted Lamb Casserole

Ingredients

Recipe

Preheat the oven to 200ï¿½C (gas mk 6, 400ï¿½F). Butter the inside of a large casserole. Roughly cut the lamb into chunks, removing any excess fat. Peel and cut the potatoes into pieces about 3cm square. Clean and quarter the mushrooms.

Place the lamb in the bottom of the casserole, and cover with the potatoes, then the mushrooms, then the peas. Sprinkle on the salt and freshly ground black pepper.

Pour in half the soup, then stir the mint sauce into the remaining soup and pour in as well. Add the wine, if desired.

Finally, add enough water to cover the potatoes by about 1cm. Cover, and cook for 1 hour.

Reduce the heat to 150ï¿½C (gas mk 2, 300ï¿½F), and cook for about 3 hours. Check the meat and potatoes are tender, and serve

Comments

ziddy1232

Joined: 04 May 2006
Posts: 3
Location: Bristol, England

Posted: Sat Nov 20, 10 10:25 am Post subject:
Thanks for this recipe. It's really nice and goes down a treat, but I used fresh chopped mint instead of mint sauce.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sat Nov 20, 10 10:39 am Post subject:
I have no memory of adding this recipe or ever using it...

ziddy1232

Joined: 04 May 2006
Posts: 3
Location: Bristol, England

Posted: Sat Nov 20, 10 11:39 am Post subject:
Haha, must of been a good one. I suggest you make it (again) to jog your memory

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