Leg of mutton casserole

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8 servings Cooking: 2 hrs
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Mutton

By Food24 November 03 2009
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Ingredients (13)

1.00 leg of mutton
15.00 ml butter
15.00 ml oil
2.00 onion — sliced
2.00 garlic — cloves, crushed
salt and freshly ground black pepper — to taste
5.00 ml fresh rosemary
125.00 ml stock — meat
60.00 ml wine — dry white
60.00 ml wine — red
3.00 potatoes — peeled, sliced
5.00 carrots — peeled, sliced into rounds
200.00 g peas — frozen
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Method:

Preheat the oven to 160 ºC (325 ºF).
1. Brown the leg in heated oil and butter in a large casserole. Add the onion and garlic and sauce until the onion is soft. Season the leg well with salt and pepper and sprinkle with rosemary.
2. Heat the meat stock and wine and pour over the meat Cover the casserole and bake for an hour and a half or until the meat is nearly tender.
3. Add the vegetables and bake for 30 minutes more or until the meat and vegetables are tender. Thicken the sauce with a paste made from cake flour and water. Serve with rice and a salad and enjoy with a glass of red wine.
Serves 8.



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