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Lamb and Lentil Ragout
Posted By Helen Jackson On January 25, 2010 @ 11:51 pm In Lamb Recipes,Recipes | No Comments
Lynley
Serves 4.
Preheat oven to 160 C.
Cut bacon roughly. Chop garlic finely. Scatter bacon, garlic & rosemary over the base of a 6 cup-capacity casserole dish. Cut lamb steaks into 2cm pieces. Place lamb, lentils, the tomatoes, stock, red wine, bay leaf in casserole dish. Cover & bake at 160ÂșC for two hours. Season and serve with steamed green vegetables or fresh green salad.
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