Home › Casserole Cooking › Lamb En Casserole

Lamb En Casserole

Cut thick slices from a leg of lamb and sear in an iron frying-pan, browning both sides. Brush with melted butter and place in casserole with a little brown stock. When tender, add balls of potato and carrot which have been previously cooked, also a dozen small cooked onions. Add more brown stock, three tablespoons of sherry or Madeira wine, salt, pepper and paprika.