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Australian Recipe

Dinner

Serves 6
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Short Description

Red wine, white wine, stock, and beer all work with lamb. It is a sweet meat, and parsnips, also called for in this recipe, are sweet too, so I like to balance them with the bitterness of beer. Although I am Australian, I'd much rather cook with beer than drink it, and my compatriots seem to be following suit: a recent survey revealed that wine is now Australians' favorite beverage. The cooked lamb is turned into a simple pie by adding a cobbler or tea biscuit topping or, as my Aussie friends would say, a scone dough. You could make a more traditional pie using the Leaf Lard Pastry for the top crust, or simply leave it as a stew with no topping at all. However, the biscuits are a great addition because they soak up some of the sauce as they bake. You can cook the lamb ahead of time, then reheat it and top with the biscuits. Serve this with a green vegetable.


Ingredients
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