Name: Sweet and Tender Lamb Cooked in Beer
Yield: Serves 8-10
Ingredients: 25 g/1 oz cornflour; 2-2.5 kg/4½-5½ lb shoulder of English lamb; 1 tablespoon wine vinegar or elder vinegar; 2 rounded teaspoons honey; 50 g/2 oz pitted prunes; 2 tablespoons chunky marmalade; black pepper; 50 g/2 oz tin anchovy fillets; 2 small onions; 600 ml/1 pint lager; a little olive oil; sea salt; 225 g/8 oz shallots

Preparation info

Serves
8-10

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This recipe is specially suitable for English or Welsh lamb and makes a refreshingly different main course for a winter Sunday lunch party. The beer serves as a marinade which becomes an excellent gravy.

Ingredients

50 g/2 oz pitted prunes
2 tablespoons chunky marmalade

Method

Chop the prunes finely and put them into a bowl with the marmalade, then empty the anchovies with their oil into the bowl. Peel and finely chop the onions and stir them into the mixture. Season with salt and black pepper and mix thoroughly.

Using a sharp knife, cut 3 or 4 deep pockets in the underside of the lamb. Spoon the prune and anchovy mixture into them, then rub the meat with the