Oyster -Lamb Kick Shaws ( Elizabethan Casserole)

• 2 12 lbs lamb, cut into 1-inch cubes and seasoned with salt and pepper (Save any trimmed fat)
• 3 tablespoons butter
• 2 tablespoons lemon juice
• 1 (3 3/4 ounce) can oysters, drained
• 1 (3 3/4 ounce) can smoked oysters, drained
• 3 tablespoons butter, cut into small pieces
• 14 cup clam juice
• 1 (6 1/2 ounce) can artichoke hearts
• 1 (15 ounce) can white asparagus or 12 lb fresh white asparagus
• 1 (15 ounce) can asparagus spears or 12 lb fresh asparagus
• 2 pints white mushrooms, washed and halved
• 3 tablespoons flour, blended into
• 3 tablespoons melted butter
• salt and pepper

1. In heavy skillet, brown lamb in 2 T butter.
2. In bowl stir in lemon juice and clam juice with oysters.
3. Add lamb to oysters leaving liquid in skillet.
4. Saute mushrooms in drippings with additional 1T butter and any fat trimmings.
5. Remove and throw away any remaining fat pieces.
6. Add mushrooms and liquid to large oven safe dish.
7. Dump lamb, oysters, and mushrooms with liquid into same oven safe dish.
8. Dot mixture with butter.
9. Cover and bake at 425F for 15 minutes.
10. Meanwhile mix remaining vegetables and heat.
11. Reserve in a warm place.
12. When done drain liquid into saucepan.
13. Heat to boiling.
14. Add beurre manie, stirring vigorously over high flame until mixture thickens.
15. Check seasoning.
16. Add drained vegetables to meat and mix.
17. Pour sauce over just before serving.
18. Serve piping hot.

lamb, butter, lemon juice, oysters, oysters, butter, clam juice, hearts, white asparagus, fresh asparagus, white mushrooms, flour, butter, salt

Taken from www.food.com/recipe/oyster-lamb-kick-shaws-elizabethan-casserole-33984 (may not work)