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Lamb, red wine and rosemary casserole


Lamb, red wine and rosemary casserole Recipe

Ingredients:
  • 650g/1lb 7oz boned shoulder of lamb
  • 2 tbsp plain white flour, seasoned
  • 1 tbsp olive oil
  • 25g/1oz butter
  • 1 tbsp tomato
  • 300ml/ pint red wine
  • 300ml/ pint chicken and beef stock
  • leaves from 1 sprig of fresh rosemary
  • 1 garlic
  • 1 carrot
  • 1 onion
  • 2 celery
  • salt
  • freshly ground black pepper
  • 4 large Maris Piper potatoes
  • 75ml/2fl oz fruity olive oil
  • plus extra for greasing
  • 2 tbsp roughly chopped fresh rosemary
  • 1 tbsp roughly chopped fresh thyme
  • salt
  • freshly ground black pepper
  • 50g/2oz butter
  • 750g/1lb 10oz red cabbage
  • 2 tbsp redcurrant jelly
  • 3 tbsp red wine vinegar
  • 1 orange
  • 250ml/9fl oz ruby port
  • salt
  • freshly ground black pepper
  • 85g/3oz raisins
Directions:
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