Posts Tagged ‘casserole’
Lamb And Asparagus
The preparation time for this is fairly lengthy but the end result is worth it.
Lamb And Asparagus
Ingredients:
1 boned shoulder of lamb
seasoned flour
4 small onions
60g butter
2 tbsp flour
1 large tin green asparagus spears
1/2 cup white wine
1/2 cup cream
salt and pepper to taste
lemon juice
Method:
- Trim fat off meat and cut into 3cm cubes
- Toss in seasoned flour
- Peel and chop onions
- Melt butter in a saucepan or frying pan and cook meat and onions until brown.
- Drain asparagus and cut spears into half – retain liquid
- Puree bottom half of asparagus
- Gradually blend in liquid from the asparagus plus the wine – this should make up to 2 cups
- Simmer gently with lid on until meat is tender.
- Remove any fat
- Stir in asparagus puree and cream
- Season to taste with salt, pepper and lemon juice.
- Arrange asparagus tops around the edge of a heated serving dish and spoon meat and sauce into the centre.
Serves: 6
Preparation Time: 1.5 hours (90 minutes)
Tips:
You may want to thicken the sauce a little before adding the puree and cream. The traditional method for thickening the sauce is to add a little plain flour, however, you could also use cornflour or arrowroot as an alternative.
If asparagus is in season, you can use fresh asparagus. Cook it and retain the liquid then use as for the tinned asparagus.
