Slow-cooked lamb with sherry and saffron potatoes - The Field

Slow-cooked lamb with sherry and saffron potatoes - The Field

www.thefield.co.uk

This slow-cooked lamb recipe with delicious bold flavours is great for less flavoursome spring lamb , or when you want something easy to prepare

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Ingredients

  • 1 tbsp olive oil
  • 2kg (4lb 6½oz) lamb shoulder on the bone
  • 2 red onions
  • 2 sprigs thyme
  • 5 bay leaves
  • 200ml (7fl oz) dry sherry
  • 200ml (7fl oz) dry white wine
  • Salt and pepper
  • ½ tsp saffron
  • 150ml (5fl oz) olive oil
  • 2 white onions, diced into 1cm (½in) cubes
  • 2 green peppers, diced as above
  • 6 bay leaves
  • 3 garlic cloves, thinly sliced
  • 1kg (2lb 3oz) new potatoes, cut in half lengthways
  • 150ml (5fl oz) dry white wine

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