BROWNRAGOO OF LAMB

Preparation Method :

• Melt the butter in a large, heavy-based frying pan, add the lamb in batches and cook until an even golden brown.
• Transfer to a casserole dish using a slotted spoon. Add the small onions and the carrots to the frying pan and fry until lightly browned. Transfer to the casserole dish.
• Stick the cloves in the onion and add to the casserole with the herbs and stock. Season to taste and bring to the boil.
• Cover tightly and bake at 180°C (350°F) mark 4 for about 2½ hours, stirring occasionally.
• Remove the onion stuck with cloves from the casserole, then stir in the mushrooms, broad beans and lemon juice and continue to cook for 10 minutes.
• Using a slotted spoon, lift the meat and vegetables from the casserole, arrange on a large serving plate and keep warm.
• Boil the liquid until it is reduced to about 400 ml. Pour some of the sauce over the meat and vegetables.
• Garnish with chopped parsley and serve with the rest of the sauce handed separately.
• Accompany with boiled or mashed potatoes.