Oyster -Lamb Kick Shaws ( Elizabethan Casserole)
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6-10
ingredients
- 2 1⁄2 lbs lamb, cut into 1-inch cubes and seasoned with salt and pepper (Save any trimmed fat)
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 1 (3 3/4 ounce) can oysters, drained
- 1 (3 3/4 ounce) can smoked oysters, drained
- 3 tablespoons butter, cut into small pieces
- 1⁄4 cup clam juice
- 1 (6 1/2 ounce) can artichoke hearts
- 1 (15 ounce) can white asparagus or 1/2 lb fresh white asparagus
- 1 (15 ounce) can asparagus spears or 1/2 lb fresh asparagus
- 2 pints white mushrooms, washed and halved
-
Beurre manie
- 3 tablespoons flour, blended into
- 3 tablespoons melted butter
- salt and pepper
directions
- In heavy skillet, brown lamb in 2 T butter.
- In bowl stir in lemon juice and clam juice with oysters.
- Add lamb to oysters leaving liquid in skillet.
- Sauté mushrooms in drippings with additional 1T butter and any fat trimmings.
- Remove and throw away any remaining fat pieces.
- Add mushrooms and liquid to large oven safe dish.
- Dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
- Dot mixture with butter.
- Cover and bake at 425°F for 15 minutes.
- Meanwhile mix remaining vegetables and heat.
- Reserve in a warm place.
- When done drain liquid into saucepan.
- Heat to boiling.
- Add beurre manie, stirring vigorously over high flame until mixture thickens.
- Check seasoning.
- Add drained vegetables to meat and mix.
- Pour sauce over just before serving.
- Serve piping hot.
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RECIPE SUBMITTED BY
I am an architecture student who dabbles in art and history. I have far too many hobbies for my own good and a less than hectic lifestlye.