Honeyed Lamb And Pumpkin Casserole

The ingredient of Honeyed Lamb And Pumpkin Casserole

• 20g 1 tablespoon butter
• 1 large red onion cut into 8 wedges
• 3 garlic cloves crushed
• 60ml 1 4 cup red wine vinegar
• 2 cinnamon sticks
• 6 about 1 1kg lamb forequarter chops excess fat trimmed
• 900g butternut pumpkin peeled deseeded cut into 3cm pieces
• 2 tablespoons honey
• salt freshly ground black pepper

The Instruction of honeyed lamb and pumpkin casserole

• preheat oven to 180u00b0c
• melt the butter in a 2 5 litre 10 cup flameproof and ovenproof casserole dish over medium heat until foaming add the onion and garlic and cook stirring for 5 minutes or until the onion softens add the vinegar and cinnamon sticks and bring to the boil remove from the heat and add the chops turning to coat in the vinegar cover with a tight fitting lid or foil and cook in preheated oven stirring occasionally for 30 minutes
• scatter the pumpkin over the chops and then drizzle with the honey bake uncovered for a further 1 hour or until the chops and pumpkin are tender season with salt and pepper discard the cinnamon sticks

Nutritions of Honeyed Lamb And Pumpkin Casserole

calories: 761 454 calories
calories: 50 grams fat
calories: 15 grams saturated fat
calories: 31 grams carbohydrates
calories: 26 grams sugar
calories: n a
calories: 45 grams protein
calories: 146 milligrams cholesterol
calories: 169 81 milligrams sodium
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calories: nutritioninformation