A delicious combination of lamb and asparagus, Whitsun Lamb is an ideal lunch or supper dish. Serve with creamed potatoes.
2 lb. asparagus, cooked and drained
2 lb. leg of lamb, cut into
2-inch cubes 2 oz. seasoned flour, made with 2 oz. flour, 1 teaspoon salt and ½ teaspoon black pepper 2 oz. butter 2 medium-sized onions, thinly sliced
10 fl. oz. chicken stock
5 fl. oz. double cream
1 teaspoon salt
1 teaspoon black pepper juice of i lemon
With a sharp knife, cut off the asparagus tips and set them aside. Keep hot.
Place the stems in the jar of an electric blender and blend until they form a smooth puree. Set aside.
Roll the lamb cubes in the seasoned flour, shaking off any excess.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the onions and fry, stirring occasionally, for 5 to 7 minutes or until they are soft and translucent but not brown.
The succulent mixture of lamb and asparagus makes Whitsun Lamb as satisfying to eat as it is to look at.
Add the lamb cubes and fry, stirring and turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. Stir in the stock and bring the liquid to the boil. Reduce the heat to low and simmer the mixture for 50 minutes to 1 hour or until the meat is tender when pierced with the point of a sharp knife.
Remove the casserole from the heat and, with a slotted spoon, transfer the lamb cubes to a plate. Keep hot.
Stir the pureed asparagus and cream into the sauce in the casserole. Add the salt, pepper and lemon juice and cook, stirring frequently, for 3 to 5 minutes or until the sauce is thick and smooth.
Place the meat on a serving dish and pour the sauce around the meat. Garnish with the reserved asparagus tips and serve immediately.