Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil.

Tender lamb cooked in a richly flavoured casserole with crisp layered potatoes on top ... garlic, celery and carrots and fry, stirring, for 3-4 minutes. Add the rosemary and thyme and fry for ...

Divide the lamb into 8 pieces and roll in seasoned ... Add back in the meat, carrots, onions and potatoes, bring back to the boil. Serve bubbling hot sprinkled with chopped parsley.

Remove the potatoes from the oven. They can be used right away or refrigerated overnight when cool. Lamb: Preheat the oven to 275. Peel the plum tomatoes, halve, and remove the pulp. Set a piece ...

If it looks a little dry, add 200 ml of water to the casserole, pop the lid back on and roast the lamb for another forty-five minutes. Next, start cooking the potatoes. Boil them in some salted ...

Heat the oil in a frying pan and season the lamb with salt. Place in pan where the join is and cook for a couple of minutes. Seal on both ends then cook on each side until golden. Place carrots ...

We're making one of her family's favorites, 'Herb Roasted Rack of Lamb' and a side of 'Mediterranean Potatoes'. Click here for a printer-friendly version of the recipes below. If you make either ...