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Slow Cooked Lamb with Rhubarb

Slow Cooked Lamb with Rhubarb

This is a delicious recipe using cubes of either lamb shoulder, neck fillet or leg  with fresh rhubarb! Don't knock it until you try'll be pleased with the results. Serve with steaming creamy mash.

Time to prepare: 
15 minutes
Cooking time: 
1 hour 30 minutes
Suitable for Halal cookery: 

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  • 675g/1½lb lean lamb shoulder, neck fillet, or leg, cut into 2.5cm/1inch cubes
  • Salt and freshly milled black pepper
  • 2.5ml/½tsp dried mixed herbs
  • 15ml/1tbsp rapeseed or olive oil
  • 2 small onions, peeled and cut into wedges
  • 600ml/1pint good, hot lamb stock
  • 10ml/2tsp runny honey
  • 1-2 fresh rhubarb sticks, roughly chopped
  • 75g/3oz frozen green peas
  • 15ml/1tbsp freshly chopped flat-leaf parsley
  • 15ml/1tbsp freshly chopped mint
  1. In a large bowl season the lamb with the salt, pepper and dried mixed herbs.
  2. Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large flame/ovenproof casserole dish.
  3. In the same frying pan cook the onions for 2-3 minutes. Spoon into the casserole dish and add the stock and honey. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½ hours, stirring occasionally.
  4. 5-10 minutes before the end of the cooking time add the rhubarb and peas.
  5. Garnish with the herbs and serve with seasonal vegetables and creamy mash or rice.