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Lamb en Casserole

  • 2 slices lamb (1/2 inch thick, cut from center of leg)
  • 3 Tbsps butter
  • Salt and pepper
  • 3/4 cup carrots, cut in strips
  • 1 Tbsp bacon fat
  • 1 Tbsp onion, chopped
  • 1 cup potato balls
  • 2 cups brown sauce
  • 3 Tbsps sherry
  • 12 small onions
  • 1 Tbsp sugar
Wipe lamb, put in hot frying pan, and turn frequently until seared and browned on both sides. Brush over with 1 Tbsp melted butter. Season with pepper and salt and bake in casserole dish 20 minutes, or until tender. Parboil the carrots 15 minutes, drain and saute in the bacon fat with the chopped onion. Add to lamb, with the potato balls, brown sauce, sherry and pepper to taste. Cook until potatoes are soft. Boil the small onions until soft, drain and saute in the remaining 2 Tbsps of butter, to which the sugar has been added, and add these to mixture. Onions need not be sauted unless they are desired glazed. Serve from casserole dish.
Submitted by Tess M May 23, 2009 22 min 35 min 57 min

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