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Lamb Saute with apricots and braised rice

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Lamb Saute with apricots and braised rice

 

Ingredients for one serving:

  • 150g Diced Lamb (leg, shoulder etc)
  • 50g Chopped Onions
  • 10g Dried Apricots to cut into strips
  • 2 Tsps White Wine
  • 150ml Chicken Stock
  • 2 Tsps Gravy
  • 2 Tsps Double Cream
  • Fresh Herbs - Thyme, Bayleaf

Braised Rice

  • 30g Long grain rice
  • 20g Finely chopped onions
  • 1 Bay leaf
  • Chicken Stock (1 1/2 times volume of rice)
  • 20g Butter
  • 1 clove crushed garlic

Method

  1. Roll diced lamb in seasoned flour, brown off in hot oil using an ovenproof casserole before removing from pan.
  2. Add butter to casserole and sweat off finely chopped onions. When softened add white wine and bring to the boil. Place lamb back into the pan, add chicken stock, herbs and strips of dried apricots. Place tight fitting lid on pan and bring to the boil.
  3. Place in oven for 1 hour (Reg 3-4; 300 - 400°F)
  4. Remove meat and boil down liquid until thick. Add gravy if required. Add double cream. Re-boil, season, adjusting consistency and pour over meat. Colour should resemble coffee with milk (cafe au lait)
  5. Serve with braised rice

Braised Rice

  1. Sweat off finely chopped onions in half the butter
  2. Add measured long grain rice using a measuring jug and coat in onions and butter
  3. Add 1 1/2 times chicken stock to rice using the measuring jug
  4. Bring to the boil, adding salt and pepper, bayleaf and crushed garlic. Place tight fitting lid on pan and cook in a hot oven for 18 minutes
  5. Remove pan, checking to see if rice is cooked. tip into a clean bowl, working through knobs of butter and adjusting seasoning.Serve hot as garnish with Lamb Saute - pack rice into a ramekin and tip out to form garnish.

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