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Lamb and Vegetable Crumble

Make

1. Heat 15ml (1tbsp) oil in a large pan and cook 450g (1lb) lean minced lamb over a moderate heat for 5-8 minutes until brown.
2. Add 1 stick celery, finely chopped, 2 medium onions, peeled and finely chopped, 2 carrots, peeled and diced and cook for 5 minutes. Add 1 large sprig of rosemary, finely chopped.
3. Stir in 30ml (2tbsp) plain flour, 30ml (2tbsp) tomato puree, 45ml (3tbsp) Worcestershire sauce, 425ml ( 3/4pt) lamb stock and seasoning. Bring to the boil and reduce the heat. Add one can approx. 198g of sweetcorn, drained.
4. Spoon the mixture into a 1.2L (2pt) ovenproof dish or four 300ml ( 1/2pt) individual dishes.
5. Meanwhile, place 75g (3oz) plain wholemeal flour and 75g (3oz) plain flour into a large bowl. Rub in 75g (3oz) butter, cubed until the mixture resembles fine breadcrumbs. Stir in 100g (4oz) mature Cheddar cheese, grated and 30-45ml (2-3tbsp) freshly chopped chives.
6. Bake the crumble for 25-30 minutes if using one dish, or for 15-20 minutes if using four dishes, until bubbling.
Eat.Serve with new potatoes and green vegetables.

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– Ingredients –

Feeds: 4

Time to cook: Approximately 25-30 minutes
Oven temperature: Gas mark 4-5, 180-190∫C,
350-375∫F
Take.
Lean minced lamb
Oil
Celery
Onions
Carrots
Fresh rosemary
Plain flour
Tomato puree
Worcestershire sauce
Lamb stock
Sweetcorn
Plain wholemeal flour
Plain flour
Butter
Mature Cheddar cheese, or similar
Fresh chives

– Author –

EBLEX Purchase Ingredients