Wednesday, 15 February 2012

Lamb with Lemon and Garlic

This dish is intensely flavoured so if wishing for a more subtle flavour half ingredients apart from the lamb, vegetable stock and olive oil.  Paprika varies from brand to brand so be aware of this. 

This is a beautiful dish that can be prepared ahead of time so great for a guest dinner when the boat is  arriving at the destination an hour before dinner is served.  Great for crew meal, small portions can be served for guest lunch.Plus great freezer meal for passage.


Lamb with lemon and garlic served with fettuccine aglio e olio
and chargrilled zucchini

Lamb with Lemon and Garlic

Serves 4

4 tablespoons of olive oil
1 kg lean, boneless lamb cut into 2.5 cm cubes
2 Spanish onions or white onions if that all you have
6 cloves garlic, finely chopped
2 tablespoons paprika
6 tablespoons finely chopped fresh parsley
6 tablespoons lemon juice
salt and freshly ground black pepper
125ml or 6 tablespoons of vegetable stock

Heat oil in a heavy flameproof casserole dish, add lamb and cook until lightly browned.  Cook lamb in batches if necessary.  Use a slotted spoon and remove browned lamb into a warmed bowl.

Place chopped onions into casserole dish and sprinkle with salt so to draw water out this helps the onions from browning to quickly.  Cook for 2 - 3 minutes stirring until soft.  Stir in the chopped garlic for 2 minutes, then add paprika and cook 1 minute.

Stir in the reserved lamb plus juices, add the parsley, lemon juice and seasoning.  Cover the casserole dish tightly with a lid and cook over a very low heat for 1 1/2 hours checking whilst cooking to see if more vegetable stock needs adding.  Gently stir the lamb mixture occasionally.

Serve on Spaghettini Agilo e Olio (spaghetti with garlic and olive oil) or great with plain rice tossed with pinenuts and freshly chopped oregano.

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