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    One-Pot Lamb

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    One-Pot Lamb

    A traditional Mediterranean combination of lamb and anchovies in a one-pot meal. The anchovies help to accentuate the flavour of the lamb. You can get ahead by marinating the lamb 24 hours before preparing the rest of the dish.

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 500g floury potatoes, such as King Edwards
    • 50g can Waitrose Anchovy Fillets in Olive Oil
    • 20g pack flat-leaf parsley
    • ½ x 500ml Waitrose Cooks’ Ingredients Lamb Stock
    • 350g pack Waitrose 4 Lamb Leg Steaks


    1. Preheat the oven to 200°C, gas mark 6. Scrub the potatoes and cut them into 4-5cm chunks. Place in a large flameproof casserole dish.
    2. Drain the oil from the anchovies into a bowl. Roughly chop the anchovy fillets and the parsley. Add to the oil and mix well. Spoon half of the mixture over the potatoes and toss well to coat evenly, then arrange the potatoes in a single layer in the base of the casserole. Pour the stock over the potatoes. Place the dish in the oven and cook for 40 minutes or until most of the stock has evaporated and the potatoes are golden.
    3. Meanwhile, place the lamb steaks in the bowl with the remaining anchovy mixture. Cover and leave to marinate while the potatoes are cooking. When the potatoes are done, place the lamb and any marinade on top of the potatoes and return the casserole to the oven. Cook for a further 15-20 minutes or until the lamb is cooked.
    4. Remove the casserole from the oven and leave to rest for 5 minutes before serving with green vegetables and a dollop of Greek yogurt.

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    Cook's tips

    To prepare ahead, leave the lamb in the marinade in the fridge overnight.


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