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Peppered Lamb in Red Wine Sauce

  • Timer Prep 10 min
    Cook 210 min
  • Chart 495.0 cal/
  • Chef hat Easy


Dice the carrots. Finely chop the garlic cloves. Chop the fresh flat-leaf parsley.


  1. 1 Rub half the oil over the lamb.
  2. 2 Heat the oven to 150°C/300°F/gas 2 (130°C for fan ovens).
  3. 3 Heat the remaining oil in a large flameproof casserole, add the lamb and cook for 5 minutes over a medium-high heat, turning once, until browned all over. Remove from the casserole.
  4. 4 Add the carrots and cook for 5 minutes.
  5. 5 Add the garlic and cook for a further 1 minute.
  6. 6 Lightly crush the peppercorns then add to the casserole with the lamb, red wine, stock, bouquet garni and cinnamon stick.
  7. 7 Cover and bring to a gentle simmer, then transfer to the oven and cook for 1.5 hours.
  8. 8 Carefully turn the lamb then cook, uncovered, for another 1.5 hours until tender.
  9. 9 Remove the lamb, transfer to a warm plate and cover with foil.
  10. 10 Put the casserole on the hob over a high heat and bubble for 15 minutes, until the sauce is reduced and slightly thickened.
  11. 11 Return the lamb to the casserole and coat in the sauce.
  12. 12 Scatter over the parsley; serve with mashed potato and green veg.
  • Average per serving
  • Calories 495.0kCal
  • Fat35.5g
  • Saturated15.3g
  • Salt0.75g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg