EUROSPAR leaflet - 11.4.2019 - 1.5.2019 - page 16 - NO LONGER VALID

EUROSPAR leaflet - 11.4.2019 - 1.5.2019 - page 16 - NO LONGER VALID

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EUROSPAR offer  - 11.4.2019 - 1.5.2019. Page 16.
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Scroll through this EUROSPAR leaflet valid from 11.4.2019 to 1.5.2019 to see the latest deals. On 16 pages of the current offer, you will find the best deals from the Supermarkets category. If you want to save on your next shopping trip to EUROSPAR, don't forget to look through the entire leaflet from page 1 to page 16. If you want to shop smart and save on your next shopping trip to EUROSPAR, don’t miss the latest leafletr full of amazing prices and wonderful discounts. Come back to My Leaflet every day to make sure you don’t miss out on great promotions offered by your favourite retailers.

lew Keasle Serves 6 Potatoes cooked in stock with lamb fat drippings, is mouth watering in itself, and then to caramelise them and serve it with succulent soft lamb and delicious gravy... this is a recipe not to be missed, allow it to slow cook, it will be worth the wait 2.2kg Whole Leg of Lamb 4 Garlic Cloves, halved tsp each Paprika, Dried Thyme, Coarse Black Butter Pepper, Salt 2 large Onions, quartered lkg Waxy Potatoes, sliced into 3 cm slices 40g Bisto Powder PREP TIME: 25 Minutes COOK TIME: 4 Hours 1. Preheat the oven to 220 C. Put the lamb on a board and make a few slits in the skin at random spaces, insert the garlic into the holes. Put into a roasting pan and put into the hot oven and roast for 20 minutes on each side until browned. Take it out the oven and set aside. 2. In a larger, deep roasting pan, add the onions and potatoes and mix together. Season with salt and pepper and fresh herb stalks. Add hot stock to the tin. Place the lamb with the smooth side up - on top of the potatoes. Cover tightly with foil. 3. Reduce the temperature of the oven to 160 Cand cook for 3 2-4 hours, or until the lamb is completely tender. Remove the lamb from the pan and put it onto a board. Strain excess fat from the pan into a bowl. Set aside. 4. Increase the oven temperature to 220C. Put 2 knobs of butter over the potatoes and onions and put the pan back into the oven to brown the Fresh Rosemary or Thyme stalks 650ml Hot Beef or Lamb Stock 100ml Red Wine 1-2 tsp Redcurrent jelly Itsp Worcestershire Sauce Itsp Dijon Mustard Gravy 3 tbsp Lamb drippings potatoes for 20 to 25 minutes. 5. Gravy: Spoon 3 TBLS of the set aside fat, into a saucepan and heat. Add the red wine, bisto powder and stock and whisk well. Bring to the boil, and then reduce to a simmer. Add the redcurrant jelly, Worcestershire sauce and mustard. Whisk until smooth and thickened. 6. Carve the lamb and serve with gravy and potatoes and onion. A mixture of steamed green vegetables can be served on the side. See Our Lamb offers Page 2 INGREDIENTS AVAILABLE EUROSPAR SUPERMARKET ludlltchal his Euster EUROSPAR A

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