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Braised Lamb with Rhubarb   HT   MC   130mins



Serves 4    Hot   Lamb   Fruit  Herbs  Spices  Vegetables  Main Course  Gluten Wheat Dairy Free  Eggless 




2 tbsp Olive Oil 

450g/1lb Stewing Lamb 

1 Large Onion, chopped

450g/1lb Carrots, cut in julienne strips 

22gg/8oz Rhubarb, cut into 2.5cm/1 inch  pieces 

150ml/5fl.oz. Water 

50g/2oz Sugar 

2 tbsp Lemon Juice 

2 tbsp Freshly chopped Parsley 

1/4 teasp Ground Cinnamon 

1/4 teasp Ground Nutmeg 

Salt and Black Pepper 





1. Preheat the oven to 170C, 325F, Gas Mark 3. Heat the oil in a large heatproof casserole until very hot. Add the lamb and onions and brown on all sides.


2. Add the remaining ingredients,  mix well and bring to the boil. 


3. Cover, transfer to the oven and cook for 1 hours, stirring from time to time.   Serve hot.




More Lamb  Recipes  |  General Lamb Preparation & Cooking Times   |  Lamb Cuts  |  More English Recipes


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Key techniques required to make this recipe

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Freezing/Make ahead


Tips, Options and Substitutions




Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Lamb  Recipes 

General Lamb Prep & Cooking Times

Lamb Cuts 

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