Lamb and orange casserole

Lamb and oranges go extremely well together.  This casserole can be prepared in advance and makes an excellent lunch or dinner dish.

Preparation Time: 10 Mins

Cooking Time: 2 Hrs

Total Time: 2¼ Hrs

Ingredients

For 6 portions

2 tbs               Butter       

1 kg                Lamb  - cut into 4 cm chunks   

4 tbs               Liqueur  - orange     

2 tbs               Olive oil    

3                    Oranges    

½ tsp             Pepper  - white        

  Salt              

230 ml             Stock  - chicken       

30 cl               Wine  - dry white     

For beurre manié

30 gms            Butter       

10 gms            Flour        

Method

Peel the oranges thinly, removing only the zest, and then cut it in thin strips.  Blanche in boiling water for 10 minutes, drain and put in a bowl.  Remove all the white pith, then section the oranges and add to the bowl.

Sauté the meat in the butter and olive oil until it is golden, about 10 minutes, then remove to a casserole.  To the pan add the liqueur, stirring well to gather up any residue from the bottom of the pan.  Add the wine and bubble for 3 minutes.  Add the stock.  Pour over the meat and add the orange mixture.  Sprinkle with the salt and pepper.  Cover and simmer in a moderately slow oven, 160°C, for 1¾ hours or until the meat is tender.

Prepare the beurre manié by working together the butter and flour.

Uncover and stir in bits of the beurre manié, cover and cook for a further 5 minutes on top of a stove.

Wine recommendations

Conventional

     Côtes de Bourg

Interesting

     Côtes du Rhône Villages

Adventurous

     Graves blanc