2 Honeywell’s minted Lamb Henrys
250ml red wine
1 pint lamb stock
1 sprig rosemary
1 bay leaf
Salt and black pepper for seasoning
Place all of the above ingredients in a casserole dish, making sure that the lamb is covered with liquid. If needed top up with water.
Cover and cook for 2hours 30 minutes at 180⁰c
Option 1 – Eating straight away
Place the lamb on a serving dish and keep warm. Put the juices in a pan and bring to the boil. Meanwhile make a thin paste by mixing the cornflour with water. Slowly add the paste to the meat juices, stirring constantly, until you reach the thickness you require (you may not use all the paste).
Pour the sauce over lamb and serve with new potatoes, seasonal green vegetables and redcurrant or mint sauce.
Option 2 – Eating within 2 days of cooking
Leave to cool, then store in the fridge. When you are ready to eat, take the fat off the top of the dish and place in the oven covered for 30 minutes at 180⁰c.
Then place on a serving dish and make sauce as above.