900 g (2 lb) piece leg of lamb, about 700 g (1 1/2 lb) boned, cut into 2.5 cm (1 inch) cubes
grated rind of 1 lemon
90 ml (6 tbsp) lemon juice
30 ml (2 tbsp) fresh rosemary or 15 ml (1 tbsp) dried
1 large garlic clove, skinned and crushed
45 ml (3 tbsp) oil
900 g (2 lb) small new potatoes
10 ml (2 tsp) cornflour
salt and freshly ground pepper
rosemary sprigs, to garnish
grated rind of 1 lemon
90 ml (6 tbsp) lemon juice
30 ml (2 tbsp) fresh rosemary or 15 ml (1 tbsp) dried
1 large garlic clove, skinned and crushed
45 ml (3 tbsp) oil
900 g (2 lb) small new potatoes
10 ml (2 tsp) cornflour
salt and freshly ground pepper
rosemary sprigs, to garnish
method
1. Put the lamb cubes into a bowl with the lemon rind, lemon juice, rosemary and garlic. Cover and marinate for at least 1 hour.
2. Drain the lamb and reserve the marinade. Heat the oil in a large flameproof casserole. Brown the lamb well, a few pieces at a time. Remove with a slotted spoon.
3. In the same pan, gently fry the potatoes for 1-2 minutes. Return the lamb to the pan with the marinade and bring to the boil.
4. Cover tightly and bake at 180°C (350°F) mark 4 for 1 - 1 1/2 hours or until the lamb and potatoes are tender.
5. Drain the juices from the casserole into a measuring jug. Make up to 150 ml (1/4 pint) with water. Whisk in the cornflour and bring to the boil, stirring. Simmer until thickened and clear. Season and spoon over the lamb. Garnish with rosemary.
2. Drain the lamb and reserve the marinade. Heat the oil in a large flameproof casserole. Brown the lamb well, a few pieces at a time. Remove with a slotted spoon.
3. In the same pan, gently fry the potatoes for 1-2 minutes. Return the lamb to the pan with the marinade and bring to the boil.
4. Cover tightly and bake at 180°C (350°F) mark 4 for 1 - 1 1/2 hours or until the lamb and potatoes are tender.
5. Drain the juices from the casserole into a measuring jug. Make up to 150 ml (1/4 pint) with water. Whisk in the cornflour and bring to the boil, stirring. Simmer until thickened and clear. Season and spoon over the lamb. Garnish with rosemary.
serving amount
serves 4
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