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Lamb Braised in Marsala with Dried Figs & Baby Onions

Recipe by Joe Bartlett


Wine Club by Majestic Recipe | Lamb braised in Marsala with dried figs & baby onions

Ingredients:

1kg lamb shoulder, boned, rolled and tied
16 baby onions or small shallots, peeled and root removed
12 dried figs
300ml Marsala wine
2 sprigs rosemary
400ml chicken stock
1 tbsp rapeseed oil
Sea salt and freshly milled pepper

Recipe:
Preheat the oven to 140°C/120°C fan.

Season the lamb with salt and pepper and coat in a little oil. In a hot pan, brown the meat all over, then transfer to a casserole pot.

Add the onions to the original pan and cook for 1 minute before adding the Marsala and rosemary. Cook for another minute before adding the chicken stock. Pour the mixture over the lamb, cover with a lid and place in the oven for 2 hours.

Remove the pot, add the dried figs and mix well. Turn the oven up to 170°C/150°C fan and return the pot to the oven, this time without the lid, for a further 30 minutes. You’ll know it’s done when the lamb is glazed, soft and sticky.

Carve and serve with the onions, now-plump figs and plenty of cooking juices.


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