The Caterer

Lamb casserole with honey and elderflower

11 September 2006
Lamb casserole with honey and elderflower


(serves six)

1kg neck of lamb fillet, trimmed and cut into large dice
30ml vegetable oil
250g carrots, cut in large rectangles
250g parsnips, cut in large rectangles
120g celery, diced small
120g leeks, diced small
120g tomato purée
60g plain flour
Two sprigs of rosemary
Two bay leaves
1 litre Golden Champion Ale
1 litre lamb stock
250ml elderflower cordial
3tbs English honey


Heat the oil in a casserole dish and fry the lamb on all sides until lightly browned. Add the vegetables and continue cooking until they are lightly browned.

Add the flour and cook out for two to three minutes. Stir in the tomato purée. Pour in the ale, stock and elderflower, mix well and bring to the boil. Add the honey and season with salt and pepper.

Simmer for one-and-a-half hours until the meat is tender. Try a glass of Golden Champion with the lamb casserole. It's a well-balanced beer, fruity, hoppy and malty on the palate, with a strong, flowery nose.

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