Lamb with Cherries

lamb with cherries

Lamb with Cherries

No ratings yet
Servings: 6
Calories: 441


  • 8 oz streaky bacon rashers rinded and chopped
  • 1/2 oz butter
  • 3 lb boneless leg or shoulder of lamb cut into 4 cm (1 1/2 inch) cubes
  • 1 medium onion skinned and sliced
  • 1 medium carrot sliced
  • 1 celery stick sliced
  • 1 garlic clove skinned and sliced
  • 1 pint dry red wine
  • bouquet garni
  • freshly grated nutmeg
  • salt and pepper
  • 1 lb fresh red cherries stoned


  • in a large frying pan, fry the bacon in its own fat until browned. Add the butter to the pan and fry the lamb, a little at a time, until browned. Remove from the pan with the bacon and put in the casserole.
  • Fry the onion, carrot, celery and garlic in the fat remaining in the pan for about 5 minutes, until lightly browned. Add the vegetables to the casserole.
  • Pour over the wine and add the bouquet garni, pinch of nutmeg and salt and pepper. Cover and bake at 150°C (300°F) mark 3 for about 2 1/2 hours, until tender. 4. Thirty minutes before the end of the cooking time, stir the cherries into the casserole and continue to cook until the meat is tender and the cherries soft.
  • Serve hot with courgettes and new potatoes.
Calories: 441 kcal
Carbohydrates: 5 g
Protein: 34 g
Fat: 24g
Saturated Fat: 9 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 374 mg
Potassium: 549 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 1775 IU
Vitamin C: 2 mg
Calcium: 28 mg
Iron: 3 mg
Cuisine British
Ingredients Lamb
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating