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Piquant Lamb With Rosemary

lamb

2 pounds lamb; cubed
3 tablespoons oil
2 pounds new potatoes
1 lemon; grated rind
6 tablespoons lemon juice
2 teaspoons cornstarch
1 tablespoon dried rosemary
salt and pepper
1 clove garlic

Place the lamb cubes in a bowl with the lemon rind, lemon juice, rosemary and crushed garlic. Cover and marinate for at least 1 hour. Drain the lamb and reserve the marinade. Heat the oil in a large flameproof casserole. Brown the lamb well, a few pieces at a time. Remove them with a slotted spoon. In the same pan sauté the potatoes for 1-2 minutes. Return the lamb, marinade and seasoning to the pan and bring to the boil. Cover tightly and bake at 350ºF for 1 to 1 1/2 hours or until the lamb and the potatoes are tender.

Contributor: Ian Rice

Yield: 4 servings

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