A 'Frenchified' casserole of lamb, apricots and rosemary

From Tender

Cookbook

Author(s): Nigel Slater

Page 714

Cuisine: English/Scottish

Course: Main Courses

Reviews

1 reviews, average rating 4.0 / 5

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bunyip

11 years ago

★ ★ ★ ★ ★ 4/5

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I used dried apricots and cooked it in a moderate oven with a piece of baking paper over the top (under the lid). Served with rice. Could have done with a larger quantity of carrot, I think.

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