Braised Lamb faggots with Madeira & Herbs

Submitted By:
CreativeCooks


No. of Servings:
4-6 Preparation time:
10min(s) Course:
Main Cooking time:
40min(s) Cooking Instructions:
Firstly place a small saucepan onto a moderate heat, add the butter and half of the olive oil. Once hot add the onions and garlic, cook for 5 minutes on a
low/medium heat or until soft and transparent. Once cooked leave to cool slightly.

Place the diced lambs liver, cooked onion and garlic and the smoked bacon into a food processer and give it a quick blitz until everything resembles a semi-course mixture. Spoon the mixture into a large bowl and add the lamb mince, thyme, flat leaf parsley, salt and pepper, breadcrumbs and egg. Mix together thoroughly, then using your hands shape the mixture into 12-14 balls (about the size of a golf ball). Put them on a large plate and place in a fridge to chill for about one hour.

To make the gravy, place the onion wedges and the leeks in a small bowl, add the olive oil, salt and pepper and mix well. Place them onto a medium baking tray and roast in the oven uncovered for 30 minutes or until the onion and leeks are slightly caramelized.

Pour the lamb stock into a small saucepan with the Worcestershire sauce and bring to the boil and then reduce by a third. Heat the remaining olive oil in a
large fry pan, place the faggots into a bowl with the plain flour, give them a gentle shake ensuring that they are all coated well. Then fry the faggots until golden brown all over, before putting them into a large ovenproof dish and pour the cooked onion and leeks over the top.

Add the Madeira & Lamb wine reduction into the reduced lamb stock and bring back to the boil before pouring over the faggots. Reduce the oven temperature to 160°C and cook for about 40 minutes.

Once cooked place 2-3 faggots onto a plate. Top with a spoonful of leeks and onions and pour over the gravy. Great served with mashed potatoes and steamed greens.