FBD

Sherry Lamb Casserole

OtherLambIntermediate90 minBy Northstar

Ingredients

Servings
4
  • 2 lb lean lamb, cubed
  • 4 tbsp butter, divided
  • 3 tbsp brandy
  • 1 lb small white onions
  • 0.3 lb carrots, cut up
  • 0.3 lb turnips, cut up
  • 0.3 lb mushrooms, quartered
  • 0.3 lb green beans, cut up
  • 2 tbsp all-purpose flour
  • 2 tbsp tomato paste
  • 1 0.5 cup beef broth
  • 0.8 cup dry sherry
  • 2 tbsp chopped fresh dill weed

Instructions

  1. 1

    Preheat oven to 350°F.

  2. 2

    Sauté lamb cubes in 2 tablespoons butter in a skillet. Warm brandy, ignite over the meat, and let flames die.

  3. 3

    Transfer lamb to a 3-quart casserole.

  4. 4

    Sauté onions, carrots, turnips, mushrooms, and green beans in remaining butter.

  5. 5

    Stir in tomato paste and flour; add broth and sherry. Cook, stirring constantly, until mixture thickens.

  6. 6

    Combine vegetables and sauce with lamb in casserole. Sprinkle with chopped dill.

  7. 7

    Cover and bake at 350°F for 1¼ hours until lamb is tender.