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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the drippings in a large casserole pan over a medium heat. When it is smoking hot, add the lamb and brown all over. | 2. Add the herbs and garlic to the casserole and season with salt and pepper. Stir to coat everything in the fat. | 3. Sprinkle the flour over the meat and cook over a high heat for a minute or two, being careful not to burn the garlic. | 4. Add the vinegar and wine, and allow the liquid to bubble up, scraping up the bits from the bottom of the casserole. | 5. Reduce the heat and simmer the lamb for about 40 minutes until the meat is tender. | 6. Just before serving take a ladle of juices from the pan, and mash the anchovy fillets into it before pouring back over the lamb. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
dripping	25	g		222.25	0.0	0.0	24.6475
lamb	1 1/2		cubed	1816.668	0.0	114.8515	146.8984
rosemary	2	sprigs		-	-	-	-
sage leaf	4			-	-	-	-
garlic clove	3		chopped	-	-	-	-
plain flour	2	teaspoons		-	-	-	-
white wine vinegar	7	tablespoons		-	-	-	-
white wine	2/3	cup		-	-	-	-
anchovy fillet	4		salted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.