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Contains: Nuts, Soy, Sesame
Ingrédients
Description
This is a traditional Irish dish. Heat the oven to 180C/350F/gas mark 4. Drain and rinse the soaked wheat, put it in a medium pan with lots of water, bring to a boil and simmer for an hour, until cooked. Drain and set aside.
Instructions
Chauffer le four à 180 C/350 F/gaz repère 4. Égouttez et rincez le blé imbibé, mettez-le dans une casserole moyenne avec beaucoup d'eau, portez à ébullition et laissez mijoter pendant une heure, jusqu'à ce qu'il soit cuit. Égoutter et réserver.
Season the lamb with a teaspoon of salt and some black pepper. Put one tablespoon of oil in a large, deep sauté pan for which you have a lid; place on a medium-high heat. Add some of the lamb – don't overcrowd the pan – and sear for four minutes on all sides. Transfer to a bowl, and repeat with the remaining lamb, adding oil as needed.
Lower the heat to medium and add a tablespoon of oil to the pan. Add the shallots and fry for four minutes, until caramelised. Tip these into the lamb bowl, and repeat with the remaining vegetables until they are all nice and brown, adding more oil as you need it.
Once all the vegetables are seared and removed from the pan, add the wine along with the sugar, herbs, a teaspoon of salt and a good grind of black pepper. Boil on a high heat for about three minutes.
Remettez l'agneau, les légumes et le blé entier dans la casserole et ajoutez le bouillon. Couvrir et faire bouillir pendant cinq minutes, puis passer au four pendant une heure et demie.
Retirez le ragoût du four et vérifiez le liquide ; s'il y en a beaucoup, retirez le couvercle et faites bouillir pendant quelques minutes.
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