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Cheshire Lamb Crumble




Source of Recipe


the web


List of Ingredients




350 g (12 oz) cooked roast lamb
1 medium onion, skinned
115 g (4 1/2 oz) flour
15 ml (1 level tbsp) tomato puree
300 ml (1/2 pint) beef stock
salt and freshly ground pepper
50 g (2 oz) butter
50 g (2 oz) Cheshire cheese, grated
2.5 ml (1/2 tsp) dried mixed herbs

Recipe



1. Mince together the meat and onion. Mix in 15 g (5 oz) flour, the tomato puree, stock and seasoning. Turn into a shallow ovenproof dish.

2. In a bowl, rub the butter into the remaining flour until it resembles fine breadcrumbs, then stir in the grated cheese, herbs and seasoning. Spoon the crumble over the meat.

3. Bake in the oven at 190°C (375°F) mark 5 for 45 minutes-1 hour.

Serve immediately.

serving amount

serves 4