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Lamb and cos lettuce casserole recipe And Books

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Lamb and cos lettuce casserole recipe and books

So you would like to know how to make Lamb and cos lettuce casserole recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!


lamb and cos lettuce casserole
mediterranean

1kg boned leg of lamb cubed large
2 large cos lettuces shredded
2 tbspns sunflower oil
1 medium onion thinly sliced
5 spring onions chopped
900ml hot water
4 tbspns coarsely chopped fresh dill
egg and lemon sauce (qv)
salt

Wipe the meat clean.
Heat the oil in a large heavy based pan and saute the onions until glistening.
Turn the heat up add the meat and saute stirring for about 10 minutes or until all the liquid evapourates.
Add the hot water and some salt cover and cook for 5060 minutes until the meat is tender but not falling apart.
Mix in the lettuces spring onions and the dill cover and cook gently for 15 more minutes.
Let the dish stand for s minutes before adding the egg sauce.
Beat the eggs lightly add the cornflour and beat until smooth.
Add the lemon juice and beat together briefly.
Then gradually add 4 5 tablespoons of the ho liquid while beating continuously.
Pour the sauce over the meat and rotate the pan until well incorporated.
Return to a gentle heat for 12 minutes just to warm the sauce through without allowing it to boil.

Make with a leg of lamb which is leaner than a shoulder; however the latter can be used trimmed. Serve with fresh crusty bread.

This Recipe Serves 4
(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Lamb and cos lettuce casserole recepie. Check out these great recipe books and learn how to make Lamb and cos lettuce casserole!
View Recipe Books - Lamb Recipe







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