Contact
If we can be of any assistance please don't hesitate to contact us, or drop by the Rose & Crown during business hours:
email: roseandcrown@alderney.ws
phone: +44 (0) 1481 823414
fax: +44 (0) 1481 823615
The Rose & Crown Hotel
Le Huret,
Alderney
UK Channel Islands
Delivery on Alderney is free :-) we deliver Monday to Saturday between 10am and 1pm.
Please note that we cannot deliver off-island.
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Lamb Olives
ingredients:
6 steaks (about 200g each) cut fiom deboned
leg of lamb
fresh lemon juice
400g minced lamb
1/4 cup currants
1/4 cup almonds, finely chopped
1/4 cup fresh breadcrumbs
2 tablespoons fresh coriander
2 garlic cloves, crushed
2 tablespoons mustard
1 egg, beaten
salt and pepper
Cooking liquid:
1 cup muscadel or port
3 cups stock or water
2 garlic cloves, peeled
1 sprig rosemary
2 cups peeled and diced carrots,
onion and celery salt instructions:
Place lamb steaks between two oiled plastic sheets and pounci flat. Squeeze lemon,uice over and season wrih salt and pepper.
Mix minced lamb with rest of ingredients. Form into 6 frikkadels. Wrap each one in a thin lamb steak and secure with a toothpick.
Brown in hot oil and place in large casserole. Combine cooking liquid ingredients, bring to the boil and pour over lamb olives. Bake, covered, at 180'C for 2 hours in a preheated oven.
Remove lamb olives with a slotted spoon and keep warm. Blend vegetables with cooking liquid to form a thick sauce. Season to taste.
To serve: Cut lamb olives in half, and serve on nice pilaf with salsa verde and brown sauce.
Serves 6
Preparation time: 30 minutes
Cooking time: 2 hours
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