| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Food9 |
1 |
servings |
INGREDIENTS
| 675 |
g |
Shoulder of lamb boned and rolled; (1 1/2 lb) |
| 1 |
|
Orange divided into 6 with rind |
| 1 |
|
Lemon divided into 6 with rind |
| 1 |
|
Stick cinnamon |
| 8 |
|
Cloves |
| 6 |
|
Peppercorns |
| 3 |
|
Star anise |
| 2 |
tb |
Brown sugar |
| 430 |
ml |
Dry red wine or stock; (15 fl oz) |
| 2 |
|
Granny smiths apples; cored and divided |
|
|
; into 4 each |
| 2 |
|
Firm pears; cored and divided |
|
|
; into 4 each |
| 6 |
|
Firm damsons; stones removed |
| 2 |
tb |
Brandy |
INSTRUCTIONS
Pre-heat oven to 180°C/350°F/gas mark 4.
Place all the ingredients together (except the brandy) and leave to
marinade for 1-3 days.
Remove the lamb from the marinade and brown lightly all over in a hot plan.
Flame with the brandy. Place the liquid into an ovenproof casserole and
heat gently on the stove. Add the browned lamb.
Cover with a lid or foil and place into the oven for 10-15 mins, before
reducing the heat to 160°C/325°F/gas mark 3 for approx. 1 hour. Remove the
lid and continue to cook for a further 1 hour or until the lamb is tender.
Remove the lamb when ready, keep aside and reduce the marinade to serve.
Converted by MC_Buster.
Per serving: 393 Calories (kcal); 14g Total Fat; (30% calories from fat);
7g Protein; 66g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges:
3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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“Jesus: Eternal Combustion Protection”