Lamb with smoked garlic butter sauce

With the inspiration of the Garlic Farm still reverberating in the my head, this gorgeous lamb dish was an obvious use for the smoked garlic butter that I had made earlier in the afternoon.

You will need to marinate your lamb with onions, a small sour green pepper (someone has suggested that these may be a mild chilli - please see the picture and send in your suggestions), a crushed bay leaf,  a little oil and dried thyme.  Leave aside for a few hours.

Ingredients:

• 400 grams of cubed marinated lamb
• two large red peppers/paprikas chopped
• two medium white paprikas (or yellow peppers) chopped
• two large sour or two medium green peppers chopped
• 100 mls of dry sherry
• 150 mls of water
• two level tablespoons of plain flour
• 30 grams of chopped parsley
• three generous dessert spoons of smoked garlic butter

Place the chopped peppers in the bottom of a large oven proof dish and pre-heat the oven to 175c.

In a shallow pan, brown the lamb, add the smoked garlic butter and flour and the dry sherry and then bring to boil.

Add this mixture over the vegetables.  Add the parsley next as evenly as you can and then deglaze the pan with the water and then add this also.  Cover tightly with kitchen foil and bake for an hour and 40 minutes, checking just after the hour to ensure it hasn't gone dry.


At the end of cooking time, turn off the oven and leave for a further 10-15 minutes.

Other garlic dishes:

Smoked garlic butter
Simple slow baked potatoes with smoked garlic butter
Garlic pork with pinto beans
Black Olive & Garlic Salsa Verde