Lamb in Sweet Sherry Sauce Recipe

Ingredients : Serves 4

50 g/2 oz/0.25 cup butter or margarine

1 onion, chopped
1 celery stick, finely chopped
75 g/3 oz/1.25 cups fresh breadcrumbs

75 g/3 oz/0.75 cup chopped mixed nuts

Grated rind and juice of 1 lemon

Salt and freshly ground black pepper

1 egg, beaten
4 lamb fillets
25 g/1 oz/0.25 cup plain (all-purpose) flour

300 ml/0.5 pt/1.25 cups Beef Stock
75 ml/5 tbsp sweet sherry
Boiled new potatoes and French (green) beans, to serve

Method :

Melt half the butter or margarine and fry (saute) the onions and celery until soft but not brown. Stir in the breadcrumbs, half the nuts and the lemon rind, season to taste and bind with the egg. Remove from the pan. Melt the remaining butter or margarine and fry the lamb until browned on both sides, then place two of the fillets in a casserole dish (Dutch oven) just large enough to hold them. Spread the stuffing mixture on top and top with the remaining fillets. Stir the flour into the pan and cook for 1 minute, then stir in the stock and sherry, bring to the boil and add the lemon juice. Season to taste, then pour over the lamb. Cover and cook in a preheated oven at 180°C/350°F/gas mark 4 for 1.5 hours until the meat is tender. Slice the meat on to a warm serving dish and sprinkle with the remaining nuts. Strain the sauce into a sauce boat and serve separately with boiled new potatoes and French beans.