Lamb bake recipe
Lamb Bake recipeThis article was published by: Matthew
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|450 g||minced lamb|
|2 medium||onions, chopped|
|2 bunch(es)||watercress, chopped|
|2 tsp||dried oregano|
|300 ml||lamb stock|
|50 ml||dry white wine|
|salt and pepper, to taste|
|180 g||Cheddar cheese, grated|
InstructionsPreheat oven to 180°C.
Brown the lamb and pour off excess fat. Add the onion to the skilllet and cook for 5 minutes, stirring occasionally. Add the watercress, oregano and 2 tablespoons of the flour. Cook for 1-2 minutes, then gradually stir in the stock and wine and season with salt and pepper. Bring to the boil and simmer for 45 minutes, stirring occasionally.
Combine the butter, remaining flour and milk in a saucepan. Heat, whisking continuously, until the sauce thickens. Bring to a boil and cook until smooth. Simmer for 1-2 minutes. Remove the pan from heat and stir in 100g of the cheese. Stir until melted and season with salt and pepper.
Layer the mince mixture with the lasagne sheets in a deep ovenproof serving dish. Spoon over the cheese sauce. Sprinkle over remaining cheese.
Bake for about 40 minutes.
ca. 45 min
Grade of difficulty:
Calories per portion:
Reference: Lamb bake recipe
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