Lamb with apple rings recipe
information
Preparation time: 10 minutes, plus soaking.
Cooking time: 20 - 25 minutes.
Calories: 575 per portion
ingredients
8 small noisettes of lamb, trimmed of excess fat
2 tablespoons wholemeal flour
freshly ground black pepper
1/2 teaspoon dried oregano
150 ml (1/4 pint) chicken stock
1 teaspoon grated orange rind
2 tablespoons orange juice
8 dried apple rings, soaked for 1-2 hours and drained
salt sprigs of oregano, to garnish
2 tablespoons wholemeal flour
freshly ground black pepper
1/2 teaspoon dried oregano
150 ml (1/4 pint) chicken stock
1 teaspoon grated orange rind
2 tablespoons orange juice
8 dried apple rings, soaked for 1-2 hours and drained
salt sprigs of oregano, to garnish
method
1. Dry the lamb and toss it in the flour seasoned with pepper and oregano. Place the noisettes in a non-stick frying pan over a moderate heat and cook for about 3 minutes on each side until they are evenly browned.
2. Reduce the heat and cook them for about 10 minutes, turning them once, until they are cooked the way you like them. Transfer the noisettes to a warmed serving dish and keep them warm. Wipe the frying pan with absorbent kitchen paper to remove any traces of fat.
3. Add the stock, orange rind, orange juice and apple rings to the pan, season with salt and pepper and bring to the boil. Lower the heat and simmer for 5 minutes, or until the apple rings are just tender.
4. Pour the sauce over the lamb, arrange the apple rings and garnish with the oregano.
Try using cooking apples, instead of dried apple rings. Peel, core and cut into slices about 5 mm (1/4 inch) thick. Cooking time will depend on the type of apple.
2. Reduce the heat and cook them for about 10 minutes, turning them once, until they are cooked the way you like them. Transfer the noisettes to a warmed serving dish and keep them warm. Wipe the frying pan with absorbent kitchen paper to remove any traces of fat.
3. Add the stock, orange rind, orange juice and apple rings to the pan, season with salt and pepper and bring to the boil. Lower the heat and simmer for 5 minutes, or until the apple rings are just tender.
4. Pour the sauce over the lamb, arrange the apple rings and garnish with the oregano.
Try using cooking apples, instead of dried apple rings. Peel, core and cut into slices about 5 mm (1/4 inch) thick. Cooking time will depend on the type of apple.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
