Monday, 1 September 2008

Lamb, Red Wine and Rosemary Casserole

Serves: 2

400g diced lamb
1 tablespoon plain flour
2 tablespoons olive oil
1 small brown onion, chopped
1 small carrot, peeled, chopped
1 stalk celery, chopped
1/2 red capsicum, chopped
2/3 cup red wine
1/3 cup beef stock
3 teaspoons fresh rosemary leaves crusty bread, to serve

Preheat oven to 160°C. Place lamb and flour in a plastic bag. Twist top to secure. Shake well to coat lamb. Heat oil in a flameproof, ovenproof casserole dish over high heat. Add lamb. Cook, turning, for 4 to 5 minutes or until browned. Remove to a bowl.

Reduce heat to medium. Add onion, carrot, celery and capsicum. Cook, stirring, for 3 to 4 minutes or until vegetables have softened. Return lamb to pan with wine, stock and 2 teaspoons rosemary. Increase heat to high. Bring to a simmer.

Cover and place in oven. Bake for 1 hour and 15 minutes or until lamb is tender. Sprinkle with remaining rosemary. Serve with crusty bread.

Photo and recipe from Best Blogger Tips

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