• 1 tablespoon plain flour
  • 675 g (1 lb 6 oz) lean boned leg of lamb, cut into small pieces
  • 50 g (2 oz) butter
  • finely grated rind of 1 lemon
  • 2 garlic cloves, crushed
  • 1 bunch of spring onions, sliced
  • 150 ml (¼ pint) white wine or cider
  • 450 ml (¾ pint) lamb or chicken stock
  • 2 bay leaves
  • 2 courgettes, sliced
  • 75 g (3 oz) cauliflower florets
  • 75 g (3 oz) sugarsnap peas
  • 2 tablespoons chopped mint
  • salt and pepper

Season the flour with salt and pepper, and use to coat the lamb.

Melt half the butter in a large frying pan on the hob and fry the lamb, in batches, until browned, transferring the browned pieces to a casserole dish. Add the lemon rind, garlic and spring onions to the casserole.

Pour the wine or cider and the stock into the frying pan and add the bay leaves and a little salt and pepper. Bring to the boil, then tip the contents of the pan into the casserole. Cover with foil and place on the lower rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 30 minutes.

Meanwhile, melt the remaining butter in the frying pan and gently fry the courgettes and cauliflower for 5 minutes. Add to the casserole with the sugarsnap peas and mint. Cook for a further 15 minutes or until both meat and vegetables are tender. Serve with buttered new potatoes.

Like This? Try These
More on Food