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Dalmatian lamb with new potatoes and peas - Dalmatinska janjetina s mladim krumpirima i graškom
Ingredients Ingredients Lamb Stock
800g leg of lamb lamb bone
4tbsp olive oil 1 onion, sliced
1 onion, chopped 1 carrot, chopped
3 garlic cloves, chopped 1 celery stick, chopped
500g new potatoes, scrubbed or peeled 1 rosemary sprig
150g tomatoes, skinned and chopped 1 bay leaf
1 bay leaf 5 black peppercorns
1 rosemary sprig, chopped 1.5 litres water
50 ml fresh lamb stock  
250g frozen peas  
salt and ground black pepper  
parsley, chopped  

Croatia Cooking Recipe

Serves 4

 

 

 

To make the stock, cut the lamb off the bone into bite-sized chunks and set aside.
Place the bone in a large saucepan add the onion, carrot, celery, rosemary, bay leaf, peppercorns and water. Bring to the boil, cover and leave to simmer for 2 hours.
Strain through a sieve. The stock is now ready to use.
 

Preheat the oven to 190 C.  Heat the olive oil in a large pan and gently fry the onion for 4-5 minutes until softened. Add the garlic, lamb chunks and cook until lightly browned on all sides. Add the potatoes, tomatoes, bay leaf and rosemary. Season with salt and ground black pepper. Stir in half of the stock, bring to the boil and then transfer to a terracotta dish or suitable casserole pot. Place in the oven and cook for about 1½ hours. When the lamb is almost tender add the peas and some more stock. Cook for another 10 minutes.
 

Sprinkle with parsley and serve with some crusty bread.

 

 

Visit Sandra Lougher web site for more details

 

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