Lamb and broccoli bake

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Serves: 4

By grumpalumpa

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Ingredients

  • 600ml milk

  • 1 tbsp sunflower oil

  • 1 pinch ground nutmeg

  • 2 tbsp fresh flat-leaf parsley, chopped

  • 2 tbsp fresh rosemary, chopped

  • 375g broccoli, cut into florets or small pieces

  • 25g plain flour

  • 25g butter

  • 1 small onion, peeled and finely chopped

  • 1kg lamb, roasted and cubed

  • 75g dried breadcrumbs, or fresh

Method

  1. Cook the broccoli in a large pan of boiling water for 2-3 minutes. Rinse in cold water, drain and set aside.
  2. Make the white sauce. Melt the butter in a saucepan over a low heat. Add the flour and cook for 1-2 minutes, stirring continuously.
  3. Remove from the heat and slowly stir in the milk. Bring to the boil then reduce the heat and simmer, stirring until thickened. Season and add the nutmeg.
  4. Preheat the oven to 180-190C/Gas Mark 4-5. Heat the oil in a large pan and cook the onion for 1-2 minutes or until soft.
  5. Add the lamb and warm through for 2-3 minutes. Add the broccoli and white sauce. Spoon into an oven-proof dish.
  6. Mix together the breadcrumbs and herbs, sprinkle over the lamb and bake in the preheated oven for 20-25 minutes until golden brown.
  7. Serve with mixed vegetables.

Additional Information

  • Egg Free

  • Nut Free

  • Main Course

  • Meat

  • Make Ahead

  • broccoli

  • lamb

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