Braised Lamb with Mushrooms and Butternut Squash | Recipe | Simply Beef & Lamb
Braised Lamb with Mushrooms and Butternut Squash
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Ingredients
- 450-675g lean boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes
- 1-2 tablespoons freshly chopped rosemary leaves
- 2 teaspoons sunflower oil
- 2 shallots, peeled and finely sliced
- 175g chestnut mushrooms, cleaned and quartered
- 1 medium-sized butternut squash, peeled, deseeded and cubed
- 1 tablespoon wholegrain or Dijon mustard
- 100ml sweet cider or apple juice
- 150ml good, hot lamb stock
- 2 tablespoons half fat crème fraîche
- Extra freshly chopped rosemary leaves, to garnish
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