Lemon Lamb Casserole

Our wee lemon tree may be tiny but gosh she puts out a lot of fruit!

So what’s a girl to do with so very many lemons?!?!

I think I shall declare this to be Lemon Week! 

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To kick off our celebration of citrus, a hearty casserole will do just the trick in these dying days of winter.

Start off by heating a glug of oil in a deep saucepan & sealing 500g of diced lamb, remembering to season generously with salt & pepper. Remove those straight into a waiting casserole dish.

Next, heat up a wee bit more oil in the same pan to then add in a heap of root vegetables, any type that floats your boat or you have kicking around the place, I’ve used half a dozen tatties & a few carrots in this one. Pop in a few decent teaspoons of minced garlic to flavour & just get a wee bit of colour of those veggies.

Bung in 1 litre of chicken stock on top of the veggies & bring that up to a nice boil. You’re getting a head start on the veggies cooking but also you’re deglazing the pan at the same time to ensure that no flavour is ever left behind! At this point you can choose to either thicken your sauce with a wee bit of cornflour or choose to have more of a soup for your casserole.

Pour all of that, very carefully, into the casserole dish & give it a jolly good stir to mix through the meat as well.

Gently place fresh lemon slices across the top before spraying with extra virgin olive oil (this stops the lemons from burning) & then either cover with a lid or alfoil before whacking into a 180c oven for an hour. Now, at the 40 minute mark you will lid to remove that lid or alfoil.

Remember to discard the lemon slices from the top before serving. They’ve done their job in releasing their luscious juice into the casserole & nobody wants to eat the remains!

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