‘Lemony’ Lamb with Leeks - GDLT

Ingredients

• 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
• 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