Cychefs | Recipes | Cookery Books

‘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

Method:

• 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

Category:

Leave a Review

Your email address will not be published. Required fields are marked *


Warning: Undefined array key "post_type" in /home/u616560269/domains/cychefs.com/public_html/wp-content/themes/talisa/inc/frontend-form.php on line 254

Warning: Undefined array key "post_id" in /home/u616560269/domains/cychefs.com/public_html/wp-content/themes/talisa/inc/frontend-form.php on line 258

*

1 2 3 4 5