We cooked a lot of food this Easter (well we cooked the dishes we like the most) and lamb is one of those recipes one can’t miss to have, as me personally don’t eat lamb very often but I like this recipe because it is not too much complicated and has a few ingredients on it (so it is not too much heavy).
All you need is:
For 2 persons
300 gr of chopped lamb
2 spring onions
1 steak of celery
1/2 glass of white wine
1 tablespoon (because lamb has already its fat)
1 glass of warm water or vegetable stock
Chop the carrot, celery and the spring onions finely, the olive oil and let them cook for about 3 minutes on a frying pan on a medium heat, then add the chopped lamb and let the meat cook on both sides for about 6 minutes. Now add the salt and the wine and carefully stir together the ingredients on a low heat and cook until the wine evaporates, then add the half of the warm water, put the lead on, let the water evaporate then add the other half of water, put the lead on again and let the meat become tender. (Please be sure to cook the meat until tender and add other water if necessary).
To make the potatoes simply cut the potatoes into same size pieces “so they cook evenly” put them on a baking tray sprinkle some salt, rosemary and 1 teaspoon of olive oil. Carefully mix the potatoes with the salt, rosemary and oil and put the tray on the oven for about 35 minutes on the lower temperature grill modality. Easy peasy 🙂
Happy Easter everyone!!!