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Cheshire Lamb Crumble

ingredients

serves 4
350 g (12 oz) cooked roast lamb
1 medium onion, skinned
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 level tbsp (15 ml) tomato puree (paste)
1 1/4 cup (300 ml) 1/2 beef stock
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 oz (50 g) Cheshire cheese, grated
2.5 ml (1/2 tsp) dried mixed herbs

method

1. Mince together the meat and onion. Mix in 15 g (5 oz) flour, the tomato puree, stock and seasoning. Turn into a shallow ovenproof dish.

2. In a bowl, rub the butter into the remaining flour until it resembles fine breadcrumbs, then stir in the grated cheese, herbs and seasoning. Spoon the crumble over the meat.

3. Bake in the oven at 190°C (375°F) mark 5 for 45 minutes-1 hour.

Serve immediately.

What did you think?

23 people have helped to review this recipe. Thankyou!

Cheshire Lamb Crumble
posted by June Lover @ 12:20PM, 10/27/11
I've been using this recipe more years than I care to remember - it never fails! I use Cheddar rather than Cheshire cheese 'cos that's what I always have in the fridge, and sometimes I par-cook the meat mixture (m/wave a few mins.) to soften the onion content. It's a great way of using up the Sunday roast leftovers.
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