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‘Lemony’ Lamb with Leeks

Ingredients for 4 servings

  • 1 kg lamb loin (Wellgoods) cubed
  • 4-5 tablespoons olive oil
  • 2 leeks chopped in thick slices
  • 1 onion finely chopped
  • 1 clove garlic mashed
  • Juice of 2 lemons
  • 1 cinnamon stick
  • 2 bay leaves
  • ½ teaspoon oregano
  • ½ teaspoon whole black peppercorns
  • 1 litre beef stock
  • 4 potatoes with skins on, sliced in large circles
  • Vegetables oil for frying
  • Cooked fresh broad beans

Method of Preparation

  • Heat the oil in a large pan and fry the meat until cooked through
  • Add the onion, garlic, leeks and sauté just until they have lightly browned
  • Pour in the lemon juice, add the cinnamon stick, bay leaves, peppercorns and the stock
  • Add salt and pepper, turn down the heat and allow food to slowly cook
  • In the meantime, fry the potatoes, drain them and add salt and oregano
  • Serve the meat and accompany with warm potatoes and the beans

Tip:Lamb loin (Wellgoods) is so tender it doesn’t need a great deal of cooking. It can also be cooked with spinach instead of leeks.

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