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3 tablespoons olive oil
2 1/4lb boneless lamb, cut into 1inch pieces
1 Spanish onion, finely chopped
3 cloves garlic, crushed
1 tablespoon paprika
3 tablespoons finely chopped fresh parsley
3 tablespoons lemon juice
salt and fresh ground black pepper

Heat oil in a heavy flameproof casserole, add lamb and cook, stirring occasionally until lightly browned, doing this in batches if necessary so the pieces are not crowded. Using a slotted spoon, transfer meet to a plate or bowl and reserve.

Stir onion into casserole and cook for about 5 minutes, stirring occasionally, until softened.  Stir in garlic, cook for 2 minutes, then stir in paprika.  When well blended, stir in lamb and any juices on plate or in bowl, the parsley, lemon juice and seasoning.  Cover tightly and cook over a very low heat for 1 1/4 to 1 1/2 hours, shaking casserole occasionally, until lamb is very tender.  If necessary add 3 tablespoons water.

Serves 4 - 6

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