Aga Ranges dc6 Recipes Roast fillet of Lamb, Dauphinoise Potatoes, Bread and Butter Pudding

900g - 1.25 kg (2-2 1/2 lbs) lamb

1.

Season and wrap the lamb in foil.

2.

Stand meat on a rack (if possible) over a small shallow tin.

Dauphinoise Potatoes

450g (1lb) potatoes, thinly sliced

1.

Grease a shallow oval or rectangular dish.

1-2 cloves of garlic, crushed

2.

Arrange layers of potatoes, seasoning and garlic in the dish, ending

125ml (1/4 pt) double cream

with potatoes.

salt and freshly ground black pepper

3.

Pour over the cream and cover well with foil.

Bread and Butter Pudding

6-8 medium slices of wholemeal bread

1.

Grease a shallow oval or rectangular dish.

Approx 50g (2ozs) butter, melted

2.

Cut the crusts off the bread and divide into rectangles/triangles.

Grated rind of one orange (optional)

3.

Dip enough pieces of bread in the butter on one side to cover the

25g (1oz) desiccated coconut

base of the dish, butter side up.

50 - 100g (2 - 4oz) luxury/tropical mixed fruit

4.

Sprinkle with half of the fruit, coconut, sugar and orange rind.

50g (2oz) soft brown sugar

5.

Cover with a second layer of bread dipped in the butter and then

450ml (3/4 pt) milk

the remaining rind, fruit, coconut and sugar.

2 eggs

6.

Whisk the eggs and milk together and pour over the bread. Stand

for 1/2 hour before baking. Leave uncovered in the oven.