Lamb and Leeks With Mint and Spring Onions Recipes
Ingredients :
2 tbsp
sunflower oil
4 lb lamb
(fillet or boned leg), cubed
10
scallions, thickly sliced
3 leeks,
thickly sliced
1 tbsp
flour
2/3 cup
white wine
1 1/4 cup
chicken stock
1 tbsp
tomato paste
1 tbsp
sugar
salt and
pepper
2 tbsp
fresh mint leaves, finely chopped, plus a few more to garnish
2/3 cup
dried pears, chopped
2 lb
potatoes, peeled and sliced
2 tbsp
melted butter
Method :
Heat the oil and fry the lamb to
seal it.
Transfer to a casserole.
Preheat the oven to 350F.
Fry the onions and leeks for 1
minute, stir in the flour and cook for another minute.
Add the wine and stock and bring
to a boil.
Add the tomato paste, sugar, salt
and pepper with the mint and pears and pour into the casserole.
Stir the mixture.
Arrange the sliced potatoes on top
and brush with the melted butter.
Cover and bake for 1 1/2 hours.
Then increase the temperature to
400F, cook for a further 30 minutes, uncovered, to brown the
potatoes.
Garnish with mint leaves.
This is especially good with new
season's lamb and organically grown leeks - best of all with leeks from
your garden. If you have some home-made chicken stock it boosts the
flavor tremendously; if not, use a good ready made stock rather than a
bouillon cube.