Braised Lamb and Leek Casserole with Wholegrain Rice and Seaweed

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post-lambcasserole_174Serves: 2

What You’ll Need:

  • 1 tbsp olive oil
  • 400g lamb neck fillet (or leg)
  • 1 white onion
  • 2 leeks
  • 2 carrots
  • 1/2 swede
  • 250ml vegetable stock
  • 1 small handful flat leaf parsley
  • 50g butter
  • 1 pouch of Merchant Gourmet Wholegrain Rice Mix with Seaweed

What To Do:

  • Firstly cube the lamb into large pieces, dice the onion, peel and slice the carrots and do the same with the swede. Cut the leeks into large slices.
  • Heat up a heavy based sauce pan, add the onions to the olive oil and sweat down for 10 minutes until translucent.
  • In a separate large frying pan, season and fry the lamb off until deep golden brown (this will take about 10 minutes)
  • Add the stock, carrots and swede. Bring to the boil, turn down and simmer for 1 hour.
  • Check the seasoning, skim any fat or residue off and continue to simmer on a low heat for another hour.
  • Finally, add the leeks and parsley and cook for 30 more minutes before checking the seasoning and setting aside.
  • Heat the butter up in a frying pan and add the Wholegrain Rice Mix with Seaweed. Mix to heat through, season with black pepper and serve with the lamb casserole.

Credit: Recipe created by Sophie Michell for Merchant Gourmet.

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