Season the flour with the salt and toss the lamb in coating it thoroughly. Heat the oil in a large frying pan until hot and seal the lamb. Add the vegetables and cook for 5 minutes. Add the stock ...

Meanwhile, take a big sandwich bag and pour in the flour, salt, pepper and paprika. Add the lamb pieces, seal and shake the bag well until they are coated. Fry the lamb in the oil so that it is ...

A hearty meal for four in one pot. Tender lamb cooked in a richly flavoured casserole with crisp layered potatoes on top. Each serving provides 455 kcal, 31g protein, 47g carbohydrate (of which ...

I first came across this hot pepper paste ... Remove the lamb from the fridge and allow to stand for 30 minutes to reach room temperature. Bring a medium pot of water to the boil.

The combination of fennel and potatoes perfectly complements the slow-cooked lamb, making it a hearty and ... sprinkle the gremolata over the top of the cooked pot roast to garnish.