Lemon lamb with artichokes

Fairlady
6 servings
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Lamb

By Food24 November 03 2009
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Ingredients (12)

2.00 kg lamb — shoulder
15.00 ml mustard — powder
sea salt and freshly ground black pepper
45.00 ml fresh chillies — 573
3.00 onions — quartered
1.00 lemon — peel only, cut into strips
4.00 bay leaves
celery stalks — tops
12.00 garlic — large cloves, peeled
2.00 fresh rosemary
400.00 g artichokes — tinned hearts, sliced
250.00 g fresh or frozen peas — small,petits pois
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Method:

1. Preheat oven to 180 ºC. Wipe lamb cutlets with paper towels dampened with vinegar. Pat dry, then dust with mustard powder, salt and pepper.
2. Heat olive oil in a heavy-based flameproof casserole dish with a tight-fitting lid. When hot but not smoking, add the lamb and brown lightly on both sides to seal in the juices.
3. Add the onions, lemon peel, bay leaves, celery, garlic and rosemary. Cover tightly with the lid and bake for about 1 1/2 hours, or until the meat is tender.
4. Remove lid, add artichokes and simmer for 10 minutes. Add the peas and simmer for 5 to 8 minutes (if frozen; fresh peas will need a little longer.) Remove and serve on heated plates with sliced rosemary potatoes (see recipe).



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