Braised Lamb with Mushrooms and Butternut Squash
A warming autumnal supper dish to serve up to 8 people using lamb cubes, mushrooms, butternut squash, cider, mustard, lamb stock, fresh rosemary and crème fraiche.
1 hour 10 minutes
- 450-675g lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
- 1-2 tablespoons freshly chopped rosemary leaves
- 2 teaspoons sunflower oil
- 2 shallots, peeled and finely sliced
- 175g chestnut mushrooms, cleaned and quartered
- 1 medium-sized butternut squash, peeled, deseeded and cubed
- 1 tablespoons wholegrain or Dijon mustard
- 100ml sweet cider or apple juice
- 150ml good, hot lamb stock
- 2 tablespoons half fat crème fraîche
- Extra freshly chopped rosemary leaves, to garnish
- Preheat the oven to 180°C, 160°C Fan, Gas Mark 4.
- Place the lamb in a large bowl, add the rosemary leaves, season and toss gently to coat.
- Heat half the oil in a large non-stick frying pan and cook the lamb for 3-4 minutes in batches until brown and transfer to a large casserole dish.
- Add the remaining oil to the same frying pan, reduce the heat and cook the shallots and mushrooms until soft but not coloured. Transfer to the casserole dish.
- Add the squash and the remaining ingredients except the crème fraîche and extra rosemary leaves. Bring to the boil, reduce the heat then cover and cook in the oven for 50-60 minutes.
- Stir through the crème fraîche, garnish with the rosemary and serve with rice and wilted baby spinach leaves.