Breast of Lamb Casserole

Ingredients:
100g/4oz Belly of Pork Rashers
225g/8oz Onions, thinly sliced
1 tbsp Oil
25g/1oz Butter
900g/1lb Breast of Lamb Riblets, separated
Salt and Black Pepper
1 teasp Icing Sugar 1tbsp Plain Flour
600ml/20fl.oz. Hot Stock
2 Garlic Cloves, crushed
4 Tomatoes, quartered
1 Bouquet Garni
300g/11oz Turnips, peeled and cubed
300g/11oz Potatoes, peeled and cubed

Instructions

1. Place the pork rashers in a saucepan, cover with cold water, bring to the boil and cook for 5 minutes. Drain and pat dry then cut into 2.5cm/1 inch pieces.

2. Heat the oil and butter in a flameproof casserole, add the onions and pork and fry until golden brown. Add the lamb, salt, pepper and sugar and continue to cook over a high heat until browned.

3. Sprinkle over the flour, stir well and cook for 1-2 minutes. Gradually add the stock stirring all the time. Add the garlic, tomatoes and bouquet garni. Stir well then bring to the boil. Cover and simmer for 1 hour.

4. Add the turnips, recover and cook for 10 minutes then add the potatoes and cook for a further 20 minutes.

5. To serve – remove the bouquet garni, adjust the seasoning and serve hot.