4 tbsp oil
1 medium onion, peeled and finely chopped
20 g savory, leaves removed from the stem
500 g lamb neck fillet, cut into 2 cm dice
4 carrots, peeled and cut into 1 cm dice
1 small swede (rutabagas), peeled and cut into 1 cm dice
1 lamb stock cube made up with 600 ml of boiling water
3 potatoes, peeled and cut into 1 cm dice
410 g tin green lentils
2 tbsp spoons capers
20 g pack flat leaf parsley, finely chopped
1 medium onion, peeled and finely chopped
20 g savory, leaves removed from the stem
500 g lamb neck fillet, cut into 2 cm dice
4 carrots, peeled and cut into 1 cm dice
1 small swede (rutabagas), peeled and cut into 1 cm dice
1 lamb stock cube made up with 600 ml of boiling water
3 potatoes, peeled and cut into 1 cm dice
410 g tin green lentils
2 tbsp spoons capers
20 g pack flat leaf parsley, finely chopped
accompaniments
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method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4.
2. Heat the oil in an ovenproof casserole dish and sweat the onion and savory, then add the lamb and brown it.
3. Finally add the carrot and swede and cook till browned, then pour in the stock and place in the oven for 1 1/2 hours.
4. Remove the casserole from the oven, add the potatoes and return to the oven for 20 minutes.
5. Then finally add the lentils and cook for a further 10 minutes.
6. Take the casserole from the oven and add the capers and parsley.
7. Serve immediately.
2. Heat the oil in an ovenproof casserole dish and sweat the onion and savory, then add the lamb and brown it.
3. Finally add the carrot and swede and cook till browned, then pour in the stock and place in the oven for 1 1/2 hours.
4. Remove the casserole from the oven, add the potatoes and return to the oven for 20 minutes.
5. Then finally add the lentils and cook for a further 10 minutes.
6. Take the casserole from the oven and add the capers and parsley.
7. Serve immediately.
serving amount
serves 6
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