Ingredients
- 700g Welsh Lamb neck fillets, left whole
- 600g baby potatoes, halved
- 1 x 400g tin chopped tomatoes
- 1 x 460g (340g once drained) jar roasted red peppers, drained and sliced
- 2 tbsp tomato purée
- 4 garlic cloves, crushed
- 2 tbsp sweet smoked paprika
- 1 tbsp dried oregano
- 250ml concentrated liquid chicken stock
- 2 tbsp balsamic vinegar or pomegranate molasses
- Finely grated zest of 1 lemon
- Small handful fresh parsley, finely chopped
2.5
Cooking Time
15
Prep Time
4-6
Serves
- Oven method: If cooking in the oven, preheat the oven to 155°C fan/Gas Mark 3½.
- Place everything, except for the lemon and parsley, into a large ovenproof casserole pot. Season with 1 tsp flaked sea salt and plenty of black pepper and stir everything together well.
- Cover the surface with a sheet of baking parchment before securing the lid tightly.
- Cook for 2½ hours, or until the lamb is beautifully tender and the potatoes are cooked through.
- Finish with the lemon zest and parsley just before serving.
- Serve with pan fried broccoli, crusty bread or a crisp green salad.
- Slow cooker method: Add everything except the tomatoes (it will be too watery) lemon zest and parsley to a 4.7-litre slow cooker.
- Cook on Low for 6–7 hours until the lamb is falling apart. Finish with the lemon zest and parsley.
