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‘Lemony’ Lamb with Leeks

1 kg lamb loin (Wellgoods) cubed
4-5 tablespoons olive oil
2 leeks chopped in thick slices
1 onion fi nely chopped
1 clove garlic mashed
Juice of 2 lemons
1 cinnamon stick
2 bay leaves
½ teaspoon oregano
½ teaspoon whole black peppercorns
1 litre beef stock
4 potatoes with skins on, sliced in
large circles
Vegetables oil for frying
Cooked fresh broad beans


• Heat the oil in a large pan and fry the meat until cooked through
• Add the onion, garlic, leeks and sauté just until they have lightly browned
• Pour in the lemon juice, add the cinnamon stick, bay leaves, peppercorns and the stock
• Add salt and pepper, turn down the heat and allow food to slowly cook
• In the meantime, fry the potatoes, drain them and add salt and oregano
• Serve the meat and accompany with warm potatoes and the beans


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