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Lamb Casseroled in Ale
with Prunes and Raisins
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| lamb
casseroled in ale with prunes and raisins |
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| Serves 4 | ||
| 4 lamb
steaks, approx. 675g (1½lb) 25g (1oz) butter 15ml (1tbsp) vegetable oil 1 large onion, finely sliced 600ml (1 pint) real ale ½ tbsp fresh rosemary, chopped or ½ tsp dried rosemary ½ tbsp fresh thyme, chopped or ½ tsp dried thyme 30ml (2 tbsp) fresh parsley, chopped ½ tsp ground allspice 2 or 3 whole cloves 50g (2oz) raisins freshly milled black pepper and salt 25g (1oz) fresh white breadcrumbs 225g (8oz) prunes, stoned 4 slices wholemeal bread orange slices, to garnish |
Heat the butter and oil in
a heavy casserole dish and brown the lamb steaks quickly on both
sides. Remove with a slotted spoon and set on one side.
Reduce the heat and cook the onions in the remaining fat until soft. Replace the meat in the casserole and cover with ale. Add the herbs, spices and raisins, then season with salt and pepper. Cover tightly with a lid and place in a moderate oven (180°C, 350°F, gas mark 4) for 30 minutes. Add the breadcrumbs and prunes and return to the oven for a further 30 minutes, or until the lamb is tender. Check the seasoning and adjust as necessary then serve each lamb steak on a slice of toast. Pour over the gravy and garnish with slices of orange before serving. |
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Sara is the author of several books including The Art of Dining: A History of Cooking... from which the above recipe is taken - click the link to go to amazon.co.uk, where many of her books are available. |
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