Lamb Shoulder

Sherry Lamb Casserole

Sherry Lamb Casserole

Ingredients

• 2 pounds lean lamb, cubed
• 4 tablespoons butter, divided
• 3 tablespoons brandy
• 1 pound small white onions
• 1/4 pound carrots, cut up
• 1/4 pound turnips, cut up
• 1/4 pound mushrooms, cut up
• 1/4 pound green beans, cut up
• 2 tablespoons flour
• 2 tablespoons tomato paste
• 1 1/2 cups beef broth
• 3/4 cup Holland House Sherry
• Cooking Wine
• 2 tablespoons chopped fresh dill weed

Method

1. In 12-inch skillet, saute lamb in 2 tablespoons of the butter
2. Heat brandy; ignite over meat
3. Place meat in 3-quart casserole
4. Saute vegetables in remaining 2 tablespoons butter
5. Stir in tomato paste and flour; add broth and win
6. Cook, stirring constantly, until mixture thickens
7. Cook 5 minutes
8. Combine with lamb in casserole
9. Sprinkle with chopped dill
10. Cover; bake 1 1/4 hours in 350 degree F oven, or until meat and vegetables are tender
11. Serve or freeze

Serves 6