Glad to oblige with the recipe for
Hunter's Lamb Casserole. I have loved this dish for 30 years and made it many times. It holds up well when people arrive late.
The original was in a cooking magazine by Robert Carrier published in 1980, but I've adapted and simplified it without losing anything. Please see the attachment for the original recipe.
Ingredients (Meadbh's easy version for approximately six servings):
Leg of lamb, 1.1 Kg or 2 lbs 7 oz approx.
Crimini mushrooms, 8-10 medium sized
White mushrooms, 8-10 medium sized
Olive oil
Garlic
Rosemary
Sage
Flour
Wine or cider vinegar
Anchovy paste
One lemon
Bunch of fresh parsley
Meadbh's simplified recipe:
Trim the fat from the leg of lamb and cut the meat into cubes.
Saute the lamb cubes in olive oil in a big saucepan until they are browned on all sides.
Crush a couple of garlic cloves and add them to the lamb.
Sprinkle in 1 teaspoon of flour.
Pour in 45 mls of the vinegar and 60 mls of hot water, stir, and simmer gently for an hour. Check and stir occasionally.
Meanwhile, cut the mushrooms in two (so they are approximately the same size as the lamb cubes) and saute both types of mushrooms in a spoonful or two of olive oil.
Grate the zest of the lemon and reserve. Slice the lemon.
Chop up the fresh parsley.
After ~45 minutes, add the mushrooms and a tablespoon of anchovy paste to the lamb. Simmer for ~10 minutes.
Turn out the casserole on a warmed serving dish. Garnish with lemon zest and parsley, and decorate the outside with lemon slices.
Serve with vegetables of your choice. Last weekend I served this with roasted beets and garlic potatoes, and steamed chard. The wine was Quail's Gate Old Vines Foch Reserve. Went over really well!
Disclaimer: I am not a good cook. But this is delicious on a cold winter evening. Enjoy!