50 g rosemary and redcurrant rub
750 g lamb neck fillet, cut into 2cm cubes
4 tbsp oil
300 g shallots, peeled
150 g baby button mushrooms, wiped
600 ml red wine
1 stock cube made up with 1 1/4 cup (300 ml) boiling water
3 tbsp redcurrant jelly
grated rind and juice of 1/2 lemon
15 g rosemary, leaves removed from the stem and roughly chopped
4 tbsp cornflour blended with 6 tbsps water
750 g lamb neck fillet, cut into 2cm cubes
4 tbsp oil
300 g shallots, peeled
150 g baby button mushrooms, wiped
600 ml red wine
1 stock cube made up with 1 1/4 cup (300 ml) boiling water
3 tbsp redcurrant jelly
grated rind and juice of 1/2 lemon
15 g rosemary, leaves removed from the stem and roughly chopped
4 tbsp cornflour blended with 6 tbsps water
method
1. Preheat the oven to 180°C (350°F) Gas Mark 4.
2. Place the rosemary and redcurrant rub in a plastic bag, then add the meat and shake until thorougly coated.
3. Heat the oil in an ovenproof casserole dish then add the meat and cook for 2-3 minutes, remove and put to one side on a plate.
4. Next add the shallots and mushrooms, cook for 5-6 minutes. Return the lamb add the wine, stock, redcurrant jelly, rind and juice of 1/2 lemon and the rosemary.
5. Place in the oven and cook for 1 1/2 hours, remove and stir in the cornflour mix, return to the oven for a further 5 minutes.
6. Serve immediately with creamed potatoes and your favourite vegetables.
2. Place the rosemary and redcurrant rub in a plastic bag, then add the meat and shake until thorougly coated.
3. Heat the oil in an ovenproof casserole dish then add the meat and cook for 2-3 minutes, remove and put to one side on a plate.
4. Next add the shallots and mushrooms, cook for 5-6 minutes. Return the lamb add the wine, stock, redcurrant jelly, rind and juice of 1/2 lemon and the rosemary.
5. Place in the oven and cook for 1 1/2 hours, remove and stir in the cornflour mix, return to the oven for a further 5 minutes.
6. Serve immediately with creamed potatoes and your favourite vegetables.
serving amount
serves: 4
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