An absolutely delicious dish that is easy to prepare, Lamb Isabella makes an excellent dinner party or special family dinner dish. Serve on bed of rice and accompany it with a tomato and cucumber salad. A lightly chilled while Alsatian wine, such as Sylvancr, would go beautifully with this dish.
2 oz. seasoned flour, made with
12 oz. – cup flour,
2 tablespoons mild curry powder,
1 teaspoon salt and
1 teaspoon black pepper
2 lb. boned leg of lamb, cut into l-inch cubes
2 oz. butter
2 medium-sized onions, thinly sliced
1 garlic clove, crushed
5 fl. oz. beef stock
3 tablespoons sultanas or raisins
I2 tablespoons sweet chutney
1 tablespoon lemon juice
Place the seasoned flour on a shallow plate. Roll the meat cubes in it, shake off any excess flour, and set the meat cubes aside.
In a large, deep frying-pan, melt the butter over moderate heat. When the foam subsides, add the onions and garlic to the pan and cook, stirring occasionally, for 5 to 7 minutes, or until the onions are soft and translucent but not brown.
Add the meat to the pan and, stirring and turning occasionally, cook the mix-ture for 5 minutes, or until the meat is lightly and evenly browned.
Pour in the stock and add the sultanas or raisins, chutney and lemon juice, stirring well to mix. Bring the liquid to the boil over moderate heat. Reduce the heat to low, cover the pan and simmer the mixture, stirring occasionally, for 12 hours, or until the meat is very tender when pierced with the point of a sharp knife.
Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.
Lamb with Lentils
Lamb with Lentils is a delicious dish for Sunday lunch. Serve it with crispy roast potatoes.
Lamb with Lentils makes a hearty Sun-day lunch served with roast potatoes.
4 lb. leg of lamb
2 teaspoons salt
2 teaspoon black pepper
2 garlic cloves, cut into slivers
2 tablespoons vegetable oil
2 leeks, white part only, finely chopped
8 oz. lentils bouquet garni consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
2 oz. butter
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Rub the lamb with 1 teaspoon of the salt and the pepper.
With a sharp knife, make about eight small incisions in the meat. Insert the slivers of garlic into the incisions.
Place the lamb on a rack in a roasting pan. Pour the oil over the lamb and place it in the oven. Roast for
1 ½ hours, or until the lamb is tender when pierced with the point of a sharp knife. After
1 hour, pour
3 tablespoons of the roasting pan liquid into a medium-sized saucepan.
Place the pan over moderate heat and add the chopped leeks. Fry, stirring constantly, for 5 minutes.
Add the lentils, the remaining salt and the bouquet garni. Stir well and add enough water to cover the lentils and leeks mixture.
Bring the lentil mixture to the boil over high heat. Reduce the heat to low, cover the pan and simmer gently for 30 minutes or until the lentils are tender.
Remove the pan from the heat and drain the lentils and leeks. Discard the bouquet garni. Turn the lentil mixture into a warmed serving dish and stir in the butter.
Remove the lamb from the oven and transfer it to a warmed serving dish. Serve the lamb at once, with the lentils and leeks.