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Tel: 01540 673300 Email: info @ crubenbeghouse.com

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t: 01540 673300
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Ingredients (Serves 4)

600 grs diced lamb.

2 tbsp plain flour, generic well seasoned with salt & pepper to taste.

1 large onion, peeled and sliced.

1 clove of garlic, peeled & crushed.

½ tsp cinnamon.

2 big sprigs of rosemary.

500 mls chicken or veg stock.

500 grs small Charlotte potatoes, halved lengthways.

½ small bunch of parsley, chopped.

The zest of 1 lemon.

Oil, for frying.

Method

Heat the oven to 160C/325F/Gas mark 3 (fan oven 140C).

Dust the lamb in the flour and then, in a large frying pan, fry in the oil, in batches, until well browned. Scoop the browned batches into a large casserole dish.

When all the lamb is browned, fry the onions and garlic until soft, add the cinnamon & rosemary and fry gently for a couple of minutes – no more.

Add this mix to the lamb in the casserole dish and add the stock. Put on the lid and cook in the oven for 1½ hours.

Add the potatoes, recover and carry on cooking for a further hour until the potatoes and lamb are tender.

Stir in the parsley and lemon zest just before serving.