Crispy Lamb and Watercress Recipe

Crispy Lamb and Watercress Recipe

Ingredients : Serves 4

450 g/1 lb minced (ground) lamb

2 onions, chopped
2 bunches of watercress, chopped

5 ml/1 tsp dried oregano
40 g/1 oz plain (all-purpose) flour

300 ml/0.5 pt/1.25 cups Chicken Stock
60 ml/4 tbsp dry white wine
Salt and freshly ground black pepper

50 g/2 oz/0.25 cup butter or margarine

600 ml/1 pt/2.5 cups milk
225 g/8 oz/2 cups Cheshire cheese, crumbled
225 g/8 oz ready-to-use lasagna sheets

Method :

Fry (saute) the lamb in a saucepan until all the grains are brown and separate, then add the onions and fry until soft. Add the watercress, oregano and 30 ml/2 tbsp of the flour and cook for 1 minute, then stir in the stock and wine and season to taste. Bring to the boil, then simmer for 40 minutes, stirring occasionally. Meanwhile, melt the butter or margarine, stir in the remaining flour and cook for 1 minute. Whisk in the milk and cook, stirring, until the sauce thickens. Remove from the heat and stir in half the cheese. Layer the mince, lasagna and half the cheese sauce in a greased shallow ovenproof dish, finishing with a layer of lasagna. Pour over the remaining cheese sauce, sprinkle with the remaining cheese and bake in a preheated oven at 190C/375F/gas mark 5 for 40 minutes until cooked through and well browned.

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