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HOME > Recipes > Lunch > Casserole of Lamb in Onion Sauce
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Lunch Dinner

Casserole of Lamb in Onion Sauce

A hearty classic of tender lamb in a creamy sauce. As seen on Expresso Morning Show or Afternoon Express, SABC3.

6 - 8

2h 30min

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INGREDIENTS

750 g diced lean leg of lamb
30 ml Clover Mooi River butter

Onion sauce
30 ml Clover Mooi River butter
30 ml cake flour
500 ml Clover fresh full cream milk
2 large onions, coarsely chopped
4 whole cloves (spice not garlic)
3 ml salt
Freshly ground black pepper
15 ml additional cake flour
125 ml Clover fresh cream

Method

Place the meat into a saucepan, cover with boiling water, bring to boil and drain in a colander.

This step removes the scum and creates an attractive creamy dish.

Heat the first measure of butter in an ovenproof dish, add the meat and sauté, stirring until the meat is very lightly browned.

Melt together the second measure of butter and flour and stir in the milk.

Bring to boil, stirring until the sauce becomes smooth and thickened.

Add the onions, cloves, salt and pepper to the sauce and add to the meat.

Stir to combine.

Cover and bake at 150ºC for 1 – 1½ hours or until the meat is completely tender.

The sauce may appear slightly separated at this stage.

Remove the cloves.

Mix the remaining 15 ml of flour and cream and stir into the sauce.

Bring to boil, stirring until the sauce becomes smooth and thickened.

Adjust seasoning and serve piping hot as explained above.

Mooirivier Salted
/wp-content/uploads/2018/05/mooirivier_500g_featured.png
Fresh Cream 250ml
/wp-content/uploads/2018/05/cream_250ml_featured.png
Full Cream 2L
/wp-content/uploads/2018/05/Fresh-fullcream-featured-2l-2021.png

CLOVER INGREDIENTS USED IN THIS RECIPE

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      • Margarines and Fat Spreads
      • Cheese
      • Cream
      • Condensed Milk
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      • Clover Classic Custard
      • Bliss Dairy Dessert
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