Take a look at this fabulous Lamb Casserole from Fordington Gin, ideal for Autumn evenings!

You will need:

25g plain flour
2kg boneless shoulder or leg of lamb (remove the excess fat and cut into 2cm pieces)
2 tbsp sunflower oil
50g unsmoked bacon lardons
1 medium onion, chopped
3 medium carrots, peeled and cut into dice size pieces
2 celery sticks, sliced
A sprig of fresh rosemary
2 garlic cloves, crushed
4 star anise
1 tbsp tomato purée
750ml quality chicken stock
Salt and pepper

Method:

Preheat the oven to 180c

Put the flour into a bowl and season with salt and pepper.

Add the diced lamb and coat with the flour.

Into a frying pan, heat the sunflower oil and gently fry the lamb pieces until brown on all sides.  Save the remaining flour.

Remove the lamb from the frying pan and add the bacon, cook until gently brown, add the onion, carrots and celery and continue to cook for a further 5 minutes.  Add the garlic, rosemary and star anise and cook for a further 1 minute.

Stir in the remaining flour, add the tomato purée and stock.  Bring to the boil and stir gently.  Add to the vegetables the diced lamb and pop in the oven at 180c for an hour and a half – check that the lamb is tender and that the sauce has thickened.

Serve with mashed potatoes and kale – a sumptuously fabulous Autumn dish for the cooler evenings, best served with a great Apple and Blackberry Fordington Gin!

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