Preheat the oven to
150°C.
Heat half of
the oil and all the butter in a large, heavy frying pan over a medium heat.
Add the lamb a few
pieces at a time and brown on all sides. Remove from pan and drain on
paper towel.
Line your casserole
dish with a large sheet of aluminium foil so that it overlaps on all sides.
Place your browned
meat into the casserole, sprinkling over a good grinding of salt and
pepper.
Add the potatoes and
onions to the dish and tuck in the whole garlic cloves.
Sprinkle over the
zest, crushed garlic, herbs, lemon juice and drizzle over the honey.
Tuck in the herb
sprigs, pour over the hot stock.
Bring the sides of the
foil up around the contents to make an
airtight parcel.
Place another sheet of
aluminium foil over the top so that it slightly overlaps the edges of the
casserole dish.
Place the lid on
tightly then pop it into the preheated oven for 6 hours. Don’t open until the 6
hours are up.
Remove from oven, open
up the parcel and drain off the liquid into a smallish saucepan skimming
off most of the fat and oil.
Reduce rapidly over a
high heat until thickened into a nice rich sauce.
Reprinted with
permission of
Kitchen Diary.
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Kitchen Diary’s blog,
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