Lamb With Cider Sauce
|Lamb neck||1 (Best End, Consisting Of 8 Chops Carre D'Agneau)|
|Black pepper||To Taste|
|Garlic||1 Clove (5 gm), halved|
|Olive oil||2 Tablespoon|
|Carrots||2 , scraped and chopped|
|Turnips||2 Small, peeled and quartered|
|White of leek||2 , chopped|
|Onions||2 Small, chopped|
|Streaky bacon rashers||2 , chopped|
|Chervil||2 Teaspoon, freshly chopped|
|Chicken stock||10 Fluid Ounce (300 Milliliter)|
|Cider||10 Fluid Ounce (300 Milliliter)|
|Fresh white breadcrumbs||4 Tablespoon|
|Butter||1 Ounce (25 Gram)|
Rub the lamb with salt and pepper and the cut sides of the garlic.
Discard the garlic.
Heat the oil in a large flameproof casserole.
Put the meat in the casserole and brown on each side.
Remove the meat.
Add the carrots, turnips, leeks, onions and bacon to the casserole and fry for 10 minutes, stirring frequently.
Return the meat to the casserole and add the chervil.
Pour in the stock and cider and bring to the boil.
Cover and transfer to a moderate oven (180°C/350°F or Gas Mark 4).
Bake for 1 hour.
Remove the casserole from the oven and transfer the meat to the rack in the grill pan, fat side up.
Coat with the breadcrumbs and grill for 5 minutes or until the crumbs are evenly browned.
Meanwhile, strain the cooking liquid from the casserole into a saucepan.
Discard the vegetables.
Blend together the butter and flour to make a smooth paste (beurre manie) and add in small pieces to the cooking liquid.
Cook, stirring constantly, for 5 minutes or until the sauce thickens and is smooth.
Serve the meat on a warmed dish with the sauce.