Wednesday, 11 July 2012

Braised Lamb with carrots, onions and peas.

Nice easy quick supper this one - I usualy use neck fillet for it as it's a nice cheap cut with enough fat on it to create a good sauce so a small amount of meat and lots of veg go a long way.
In a casserole or similar oven proof dish with a lid fry the onions and carrots in a little oil and butter, add the neck fillet and colour on each side - season and add some chopped thyme add a little white wine and place in an oven (around 120/140 for a long slow cook) for 45 mins to an hour.
10 mins before the end of cooking add your frozen peas.
Serve with butteren new potatoes at this time of year.

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