Home' Aurora : Aurora April 2011 Contents 19
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O i g
olid t l to
oo o i o
t 1 lo tio
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oo o tod
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with Beetroot and
Preheat oven to 140°C.
Rub oil, salt and pepper into the lamb and
sear and seal all sides in a hot frypan.
Remove and place in a casserole dish.
Add peeled and sliced French shallots to
the frypan with a little oil and sear until
they just start to change colour. Add to the
casserole dish with the lamb.
Cover lamb with the stock and add aromats.
Cook for 2.5 to 3 hours; the bone should
be able to be easily removed.
Pour out about half a litre of stock into a
separate saucepan. Heat and reduce for
Place washed beetroots into a pot of
salted water and simmer for approximately
40 minutes. Remove the skins from the
beetroots and retain a little of the beetroot
juice to add to the stock sauce.
Cook the carrots, chats and asparagus in
boiling water to your liking.
Cut lamb into four equal portions. Place
each piece on a plate with cooked
vegetables and pour the beetroot
stock sauce over the dish.
Be sure to serve with a glass of your
favourite red wine! Happy Easter!
I M HOPING THAT the buttermilk
hotcakes were a big hit on Shrove
Tuesday. This month we're cooking
Easter Sunday lunch. This dish is
very simple and will be a sure winner
with your family and guests. It entails
a long, slow cooking process that
results in succulent, fall-off-the-
bone meat, and can be made a day
You may need to order the meat
for this dish in advance from your
butcher, and have him or her cut
it in half.
1 lamb shoulder, cut in half
salt and pepper
250g French shallots
2--3 litres veal or chicken stock
1 bunch baby beetroots
1 bunch Dutch carrots
1 bunch asparagus
8 chat potatoes
aromats: bayleaf, garlic,
rosemary and thyme
By BARTHOLOMEW CONNORS
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