Brussels sprouts lamb casserole
easy
90 mins
90 mins
Ingredients
- 1 kg Leg of lamb (bones from the butcher
- 7-10 Tbsp let)
- 250 g Onions
- 2 Garlic cloves
- 3 TABLESPOONS Oil
- 500 g Brussels sprouts
- 250 g Tomatoes
- some stem(s) fresh rosemary (or 2 tsp dried)
- 3/8 l clear broth (instant)
- 1/8 l Red wine
- 7-10 Tbsp Pepper
- 1 TABLESPOON Breadcrumbs
- 2 TABLESPOONS finely grated parmesan cheese
- 1 TABLESPOON Butter or margarine
- 7-10 Tbsp Grease
Directions
- 1
Wash the lamb and dab dry. Cut meat into cubes. Peel onions and garlic, cut onions into slices and chop garlic finely. Heat 1 tablespoon of oil in a frying pan. Brown the meat in portions all around, remove from the pan.
- 2
Add the remaining oil to the frying fat and heat. Sauté the onions and garlic in it until transparent. Clean and wash the Brussels sprouts. Add boiling water to the tomatoes, rinse with cold water and remove the skin. Remove the stalk and cut the tomatoes into eight pieces. Pluck rosemary from the stalks. Place the meat, onions, garlic, Brussels sprouts and tomatoes in a greased ovenproof dish. Mix stock, red wine, rosemary and pepper and pour into the baking dish. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes.
- 3
Pluck rosemary from the stalks. Place the meat, onions, garlic, Brussels sprouts and tomatoes in a greased ovenproof dish. Mix stock, red wine, rosemary and pepper and pour into the baking dish. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Mix breadcrumbs with Parmesan cheese, sprinkle on the casserole, place fat in flakes on top and bake for another 20 minutes. Delicious with baguette bread
- 4
Glasses: Kosta Boda
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