Ingredients1.124kg half shoulder of lamb
6 bay leaves
1 large parsnip
4 medium potatoes
3 red peppers
1 fennel bulb
4 semi-dried apricots
CookingPlace lamb in casserole, with lid on, roast hard for 1 hour
Remove from heat, remove bay leaves.
Add shallots, swede, garlic.
Replace lid, leave overnight.
Place in hot oven, 200°C
Boil diced potatoes, after 5 minutes add diced parsnips.
Cut peppers and add to pre-heated oil in baking tray.
Drain potatoes and parsnips, allow to steam dry for 5 minutes.
Add fennel and aubergine, then potatoes.
Cook hard for 1 hour.
Remove lamb from pot.
Add water to marmite.
Add juice of a half a lemon, squeeze rest over vegetables in oven.
Sieve marmite, add 4 chopped ready-to-eat dried apricots and half the chopped lemon rind.
Pour on couscous in a bowl and leave to soak.
Serve with potato croquets made from yesterday's leftover mashed potato and mashed swede.
What actually happenedAte with apple jelly.
The lamb tasted very good.
I enjoyed the mashed swede bake.