Lamb Herb and Onion Braise

Ingredients

·         1 tbsp. vegetable oil

·         4 onions; sliced

·         2 tbsp. red wine vinegar

·         750 g lean lamb; cut into 2 cm cubes

·         1 tbsp. Worcestershire sauce

·         250 ml red wine

·         250 ml beef stock

·         8 small potatoes

·         2 tbsp. chopped fresh thyme

·         1 tbsp. chopped fresh oregano

Preparation

1.       Heat half the oil in a saucepan over a low heat, add onions and vinegar and cook for 6-8 minutes whilst stirring or until onions are golden or caramelised. Remove from pan and set aside.

2.       Heat remaining oil in pan over a medium heat; add lamb and cook, stirring until brown on all sides. Return onions to pan, stir in Worcestershire sauce, wine and stock, cover and bring to simmering. Simmer, stirring occasionally for 35 minutes. Add potatoes and simmer for 10-15 minutes longer or until lamb and potatoes are tender. Stir in thyme and oregano and serve immediately.

Serves 4.

Engela

Spring Lamb

Ingredients

·         1 tbsp. fresh rosemary, chopped

·         2 tsp. wholegrain mustard

·         60 ml dry white wine

·         2 tsp. lemon rind, grated

·         4 lamb leg chops

·         2 tsp. olive oil

·         85 ml beef stock

·         12 small carrots, peeled

·         4 small courgettes, trimmed

·         185 g sugar snap peas

·         2 tsp. corn flour blended with 1 tbsp. water

Preparation

1.       Place rosemary, mustard, wine and lemon rind in a plastic food bag and shake well. Add lamb chops and shake to coat with mixture.

2.       Set aside for 15 minutes to marinate. Drain lamb and reserve marinade.

3.       Heat oil in a frying pan; add lamb and cook for 1-2 minutes over high heat on each side or until cooked to your liking.

4.       Stir stock and reserved marinade into pan and bring to boil. Add carrots, courgettes and peas and boil for 2 minutes or until vegetables are tender. Remove vegetables from pan, set aside and keep warm.

5.       Stir corn flour mixture into the mixture still in the pan and cook, stirring constantly until sauce boils and thickens.

6.       Serve with vegetables and sauce.

Serves 4

The Origin of Irish Coffee

Engela