Title: Shoulder of Lamb Casserole with Mulled Autumnal Fruits
Categories: Food9
Yield: 1 servings

675 g Shoulder of lamb boned and
-rolled; (1 1/2 lb)
1 Orange divided into 6 with
-rind
1 Lemon divided into 6 with
-rind
1 Stick cinnamon
8 Cloves
6 Peppercorns
3 Star anise
2 tb Brown sugar
430 ml Dry red wine or stock; (15
-fl oz)
2 Granny smiths apples; cored
-and divided
; into 4 each
2 Firm pears; cored and
-divided
; into 4 each
6 Firm damsons; stones removed
2 tb Brandy

Pre-heat oven to 180øC/350øF/gas mark 4.

Place all the ingredients together (except the brandy) and leave to
marinade for 1-3 days.

Remove the lamb from the marinade and brown lightly all over in a hot plan.
Flame with the brandy. Place the liquid into an ovenproof casserole and
heat gently on the stove. Add the browned lamb.

Cover with a lid or foil and place into the oven for 10-15 mins, before
reducing the heat to 160øC/325øF/gas mark 3 for approx. 1 hour. Remove the
lid and continue to cook for a further 1 hour or until the lamb is tender.

Remove the lamb when ready, keep aside and reduce the marinade to serve.

Converted by MC_Buster.

Per serving: 393 Calories (kcal); 14g Total Fat; (30% calories from fat);
7g Protein; 66g Carbohydrate; 0mg Cholesterol; 141mg Sodium Food Exchanges:
3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1 Other
Carbohydrates

Converted by MM_Buster v2.0n.