Share Recipe Print ‘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. Recipe Alergies 1. Main Course Sundried Tomato and Mozzarella Stuffed Chicken Main Course Grilled Beef ‘Rib Eye’ Steak Main Course Pork Fillets with Cheese and Apple Sauce Main Course Turkey with Fresh Cream and Mushrooms Main Course Grilled Beef Fillet Main Course Duck with Passion Fruit and Chocolate Sauce Main Course Stuffed Quail Main Course Turkey Breast with ‘Kolokasi’ Main Course Crusted Rack of Lamb Main Course Rabbit with ‘Coumandaria’ and String Beans ‘Lemony’ Lamb with Leeks Main Course Calamari with Chilli Pepper and Saffron