Lamb Stew
Over a year ago
3,775 views
Ingredients
- 800g Lamb.in cubes
- 3 tbsp. Plain flour
- 40g Clover Butter
- 600 ml Water
- 20g Finely chopped fresh basil leaves
- 2 Crushed clove garlic
- 1 tsp. Salt and pepper
- 300g Broccoli
- 90g Full fat cream cheese
- 500g Spring onions. cut into oblong pieces
- 300g Mange-touts. cut into chunky pieces
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Great lamb casserole with spring onions broccoli and magne-tout.
Method
-
1
1. Coat the meat with the flour.
2. Fry the lamb on the melted butter.
3. Add water, basil, garlic, salt and pepper. Boil, covered and over a low heat, for approx. 60 min.
4. Cut the broccoli into small florets and the stem into thin slices.
5. Add cream cheese to the meat and boil while stirring, until the cheese has melted.
6. Add broccoli and boil for approx. 3 min. Add spring onions and mange-touts. Boil for approx. 4 min. Season.
Comments (0)