This is an easy dish to make with a delicate flavour. The lemon is essential here to counter the richness of the lamb. Green beans are very good as an accompaniment.
Ingredients (serves 2)
½ tbsp olive oil
1 large onion, sliced thickly
1 fat clove of garlic, sliced thinly
350g lamb neck fillet, cut into large pieces
250ml white wine
1 cinnamon stick
Half a lemon, cut into 4 wedges
4 - 6 small waxy potatoes cut into wedges
8 black olives
½ tsp salt
A large pinch of saffron
Method
Ingredients (serves 2)
½ tbsp olive oil
1 large onion, sliced thickly
1 fat clove of garlic, sliced thinly
350g lamb neck fillet, cut into large pieces
250ml white wine
1 cinnamon stick
Half a lemon, cut into 4 wedges
4 - 6 small waxy potatoes cut into wedges
8 black olives
½ tsp salt
A large pinch of saffron
Method
- Heat the oil in a pan. Add the onions and garlic and fry gently until softened.
- Add the lamb to the pan and fry to brown slightly.
- Add the white wine, cinnamon and lemon pieces.
- Bring to a simmer, and cook for between 45mins and 1½ hrs, or until the lamb is tender.
- Add a little water if the liquid reduces below the level of the lamb pieces.
- Add the potatoes, olives, salt and saffron plus water if required and simmer for a further 20 minutes.
