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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 4 |
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From Iris Price Jones book, Celtic Cookery. Ingredients:
2 lbs leg of lamb |
2 ounces butter |
4 ounces mushrooms, washed and sliced |
1 tablespoon flour |
1 lb leek, washed and sliced |
1 lemon |
1 teaspoon ground rosemary |
1/2 pint stock |
Directions:
1. Cut the meat into cubes and prepare the vegetables. Melt the butter in a large pan, add the meat and fry till brown on all sides; place in a casserole dish.
2. Then, fry the vegetables, add the flour, stir till brown, add the stock and stir till the mixture boils. Season with salt, pepper, and rosemary.
3. Add thinly pared lemon rind along with the juice of the lemon to the casserole. Cover and simmer for 2 hours at 325°F.
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