Shoulder of Lamb Casserole with Mulled Autumnal Fruits
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Ingredients
| 1-1/2 lb. | shoulder of lamb, boned and rolled | | 1 | orange, divided into sixths with rind | | 1 | lemon, divided into sixths with rind | | 1 stick | cinnamon | | 8 | cloves | | 6 | peppercorns | | 3 | star anise | | 2 tbsp. | brown sugar | | 15 | fl. oz. dry red wine or | | stock | | 2 | Granny Smith apples, cored and quartered | | 2 | firm pears, cored and quartered | | 6 | firm damsons, stones removed | | 2 tbsp. | brandy |
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Instructions
Preheat oven to 180°C (350°F). Place all the ingredients together except the brandy and leave to marinate for 1 to 3 days.
Remove the lamb from the marinade and brown lightly all over in a hot pan. 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 to 15 minutes, before reducing the heat to 160°C (325°F) for approximately 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.
Author's Comments
Per serving: 393 calories (kcal), 14 grams total fat (30% calories from fat), 7 grams protein, 66 grams carbohydrate, 0 mg. cholesterol, 141 mg. sodium. Food exchanges: 3 grain (starch), 0 lean meat, 0 vegetable, 0 fruit, 2-1/2 fat, 1 other.
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casserole, lamb casserole