600 g cold roast lamb
1 medium sized onion
5 tbsp butter or dripping (fat from roasted meat)
1 1/2 tbsp plain flour
375 ml general household or chicken stock
salt and pepper
1/4 tsp finely grated lemon rind
1/4 tsp chopped parsley
3/4 - 1 1/2 cup (50 - 100 g) buttered breadcrumbs
1 medium sized onion
5 tbsp butter or dripping (fat from roasted meat)
1 1/2 tbsp plain flour
375 ml general household or chicken stock
salt and pepper
1/4 tsp finely grated lemon rind
1/4 tsp chopped parsley
3/4 - 1 1/2 cup (50 - 100 g) buttered breadcrumbs
method
1. Trim off any fat and gristle and slice the meat thinly.
2. Skin and slice the onion.
3. Melt the fat in a pan, and fry the onion lightly.
4. Stir in the flour and cook gently until well browned.
5. Gradually add the stock and stir until boiling.
6. Season, reduce the heat and simmer gently for 10 minutes.
7. Cover the bottom of a casserole or pie dish with some of the sauce.
8. Put in some slices of meat and seasoning, and add a little lemon rind and parsley.
9. Continue to add all the ingredients in layers.
10. Cover the top thickly with the breadcrumbs.
11. Bake in a hot oven, 220°C, Gas 7, for 15 minutes.
2. Skin and slice the onion.
3. Melt the fat in a pan, and fry the onion lightly.
4. Stir in the flour and cook gently until well browned.
5. Gradually add the stock and stir until boiling.
6. Season, reduce the heat and simmer gently for 10 minutes.
7. Cover the bottom of a casserole or pie dish with some of the sauce.
8. Put in some slices of meat and seasoning, and add a little lemon rind and parsley.
9. Continue to add all the ingredients in layers.
10. Cover the top thickly with the breadcrumbs.
11. Bake in a hot oven, 220°C, Gas 7, for 15 minutes.
serving amount
serves 4 - 6
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