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Piquant Lamb with Rosemary

ingredients

serves 4
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

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.

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