1 (1.8kg/4lb) leg
of lamb, 2 tablespoons oil, 25g/1oz butter, .5 teaspoon ground cinnamon, .5 teaspoon
ground nutmeg, 3 tablespoons flour, 600ml/1 pint chicken stock, juice of 1 large
orange, 2 teaspoons chopped fresh mint or mint sauce, 100g/4oz dried apricots
soaked in cold water overnight, 4 medium quartered onions, salt & freshly
ground black pepper, 450g/1lb potatoes. Method:
Remove
the meat from the bone and cut into 3.5cm/1.5" pieces. Heat the oil and butter
in a frying pan and brown he lamb on all sides until golden. Place in a large,
shallow flameproof casserole. Add the cinnamon, nutmeg and flour to the pan juices
and cook for 2-3 minutes, stirring well. Gradually add the stock, orange juice,
mint or mint sauce and drained apricots. Pour over the meat, add the quartered
onions and season well. Cut the peeled potatoes into 5mm/.25 inch slices and layer
on top. Cover with a lid and cook in a cool oven (150 C, 300 F, Gas Mark 2) for
about 1.5 hours. Remove the lid and brown for a further 15 minutes.
Cooks
Tip:
Ring the changes in the above lamb casserole by substituting half
of the dried apricots for other dried fruits. Apricot and dried pears, dried apples,
dried peaches and dried bananas are all good combinations. |
