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20 December 2012,22:50 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours 30 minutes

Preparation Method :

  • Melt the butter in a large, heavy-based frying pan, add the lamb in batches and cook until an even golden brown.
  • Transfer to a casserole dish using a slotted spoon. Add the small onions and the carrots to the frying pan and fry until lightly browned. Transfer to the casserole dish.
  • Stick the cloves in the onion and add to the casserole with the herbs and stock. Season to taste and bring to the boil.
  • Cover tightly and bake at 180°C (350°F) mark 4 for about 2½ hours, stirring occasionally.
  • Remove the onion stuck with cloves from the casserole, then stir in the mushrooms, broad beans and lemon juice and continue to cook for 10 minutes.
  • Using a slotted spoon, lift the meat and vegetables from the casserole, arrange on a large serving plate and keep warm.
  • Boil the liquid until it is reduced to about 400 ml. Pour some of the sauce over the meat and vegetables.
  • Garnish with chopped parsley and serve with the rest of the sauce handed separately.
  • Accompany with boiled or mashed potatoes.


  • 25 grams butter
  • 900 grams leg of lamb, cut into 2.5 cm cubes 
  • 12 small onions, skinned
  • 3 carrots, cut into quarters
  • 4 cloves
  • 1 medium onion, skinned 
  • 3 fresh parsley sprigs
  • 2 fresh thyme sprigs 
  • 2 bay leaves
  • Small fresh rosemary sprig
  • 750 ml lamb or beef stock
  • Salt and pepper
  • 100 grams button mushrooms
  • 175 grams broad beans, cooked
  • Squeeze of lemon juice
  • Chopped fresh parsley, to garnish

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