Red Red Red Lamb, No Mint Sauce In Sight!
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | M& | 1 | Servings | |
INGREDIENTS
| M&S boneless leg portion or | ||
| tenderloin of 100g per | ||
| person | ||
| lamb | ||
| 1 | Bottle M&S Merlot or | |
| Chardonnay | ||
| 2 | Red onions sliced to leave | |
| rings | ||
| Red pepper sliced to leave | ||
| rings | ||
| 5 | Mushrooms sliced 2-3mm deep | |
| Black pepper | ||
| Soya sauce | ||
| Tomato puree | ||
| Tinned chopped tomatoes | ||
| 2 | Cloves garlic | |
| Baking potatoes |
INSTRUCTIONS
The potatoes: Scrub potatoes clean but don't peel. Slice to discs of 1cm thick. Either boil for 5mins and drain well, or microwave for 6 mins on Hi power. Put in oven dish with 2 tablespoons of vegetable oil. Turn the potatoes in the dish to make sure they are coated in oil, add black pepper to season. Cook in oven at Gas mark 5 for 45 minutes, taking out to baste and turn over twice. A side sauce: Finely chop a fifth of the red onion and garlic in a small non-stick pan, quickly fry in a little oil. Add the tomatoes, 2 mushrooms, some tomato puree, pepper and soya sauce. Simmer for 15-20 minutes. The lamb: With a diagonal cut, slice the lamb into pieces 2 inches long 1 inch wide. Heat a little oil in a frying pan, braise the lamb until well sealed, adding black-pepper whilst cooking. Add the remaining four fifths of the red onion, fry for 2 minutes, carefully remove excess fat. Add a cup of the red wine, the red pepper and 3 of the mushrooms. 5. Simmer for 5 minutes. Put in slightly oiled oven dish with lamb at bottom, onions and mushrooms in middle and the red pepper at the top. (This allows the pepper to brown a little). Pour over some of the liquid in the frying pan. Tip the remainder of the liquid into the side sauce. Turn the oven to Gas mark 6 and cook for 5 - 10 minutes, depending on how well done you like your meat. Serving suggestion: 10. Serve the lamb on a bed of peppers and onions with the juice from the oven dish poured over. 11. Put the side sauce at the edge of the plate for a contrast. 12. Serve the potatoes and lamb with either cauliflower or spinach. 13. Drink the rest of the red wine with the meal. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3078
Calories From Fat: 1557
Total Fat: 173.6g
Cholesterol: 750.7mg
Sodium: 1818.8mg
Potassium: 5662.6mg
Carbohydrates: 139.1g
Fiber: 14.8g
Sugar: 13.7g
Protein: 233g