Lamb bake recipe
information
Serve with golden brown saute potatoes (potatoes boiled until nearly cooked, then sliced and fried in hot oil), and a green vegetable.
ingredients
This is an excellent way of using up leftover roast lamb.
500 g (1 lb) cooked lamb, cut into small cubes
50 g (2 oz) margarine or butter
1 tablespoon plain flour
1/2 teaspoon mustard powder
300 ml (1/2 pint) canned beef consomme, undiluted
150 ml (1/4 pint) single cream
1 teaspoon Worcestershire sauce
2 hard-boiled eggs, quartered
100 g (4 oz) mushrooms, sliced
salt and freshly ground black pepper
50 g (2 oz) fresh wholemeal breadcrumbs
1 tablespoon chopped parsley
50 g (2 oz) margarine or butter
1 tablespoon plain flour
1/2 teaspoon mustard powder
300 ml (1/2 pint) canned beef consomme, undiluted
150 ml (1/4 pint) single cream
1 teaspoon Worcestershire sauce
2 hard-boiled eggs, quartered
100 g (4 oz) mushrooms, sliced
salt and freshly ground black pepper
50 g (2 oz) fresh wholemeal breadcrumbs
1 tablespoon chopped parsley
method
1. Heat the oven to 180°C (350°F) Gas 4.
2. Over low heat, gently melt half the margarine in a flameproof casserole. Stir in the flour and mustard, mix well, raise the heat and cook for about 1 minute, stirring constantly. Add the consomme and bring to the boil, stirring briskly. Continue to boil 2 - 3 minutes until sauce is cooked.
3. Lower the heat and add the cream, Worcestershire sauce, hard-boiled eggs, sliced mushrooms and the cooked lamb. Fold gently to mix, taking care not to break the eggs. Taste and adjust seasoning.
4. Melt the remaining margarine in a separate pan and mix with the breadcrumbs and parsley. Sprinkle on top of the casserole.
5. Bake uncovered in the heated oven for about 30 minutes until the casserole is golden on top, and the meat heated through. Serve at once.
2. Over low heat, gently melt half the margarine in a flameproof casserole. Stir in the flour and mustard, mix well, raise the heat and cook for about 1 minute, stirring constantly. Add the consomme and bring to the boil, stirring briskly. Continue to boil 2 - 3 minutes until sauce is cooked.
3. Lower the heat and add the cream, Worcestershire sauce, hard-boiled eggs, sliced mushrooms and the cooked lamb. Fold gently to mix, taking care not to break the eggs. Taste and adjust seasoning.
4. Melt the remaining margarine in a separate pan and mix with the breadcrumbs and parsley. Sprinkle on top of the casserole.
5. Bake uncovered in the heated oven for about 30 minutes until the casserole is golden on top, and the meat heated through. Serve at once.
serving amount
serves 4
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more information
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