 Preparation Time: 15 minutes Cooking Time: 90 minutes |
|
| A warming dish for cooler nights | |
| 900g Neck of Lamb, diced 1.4kg potatoes, peeled and thickly sliced 225g onions, sliced 225g leek, sliced 850ml chicken stock Bayleaf Salt & pepper Chives Parsley |
| Method | |
|---|---|
| Layer the neck of lamb and vegetables alternately, season each layer.Cover with chicken stock and the bayleaf.
Cook in a moderate oven for 1½ hours. Sprinkle on some chives and parsley before serving. |
|
