Minted lamb casserole with redcurrants and Port from The Best of Leith's: More Than 100 Favorite Recipes From Leith's School of Food & Wine (page 132) by Caroline Waldegrave

  • garlic
  • fresh mint
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can use book's recipe for Brown stock on p. 214. Requires overnight marination step.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use book's recipe for Brown stock on p. 214. Requires overnight marination step.

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