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Lamb - slow-cooked in a Mediterranean style

An ideal one-pot-meal for an informal dinner party. Most of the preparation can be done ahead of time. It also reheats well. Like our recipe for beef olives (q.v.) don't leave out the anchovies. They won't offend anyone (unless you tell people they are there), nut their absence will leave character out of the dish.

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Ingredients for 4 helpings:

1 lb/450gr Potatoes, peeled and cut into big chunks
4 Lamb Steaks – the ones from the leg, with a little central bone are ideal if you can find them – season them with a little salt and pepper
1 tin of ‘brown’ marinated Anchovies, roughly-chopped – drained, but keeping the oil
½ pint/300ml Lamb Stock – if necessary made with ½ a lamb stock cube
½ pint/300ml Dry White Wine
1 sprig of fresh Rosemary
Greek Yoghurt – for serving (optional)


1.Marinate the lamb steaks for at least 30 minutes with half the anchovies and half their oil - they will be even better if left all day and turned occasionally.

2.When ready to cook, heat the oven to 200C/400F/Gas 6.

3.Put the potatoes in a roasting tray with the remaining anchovies and their oil, plus the stock, rosemary and wine and cook them for 45 minutes, turning them occasionally.

4.Put the seasoned lamb steaks on top of the potatoes and return the dish to the oven for a further 20 minutes.

Serve with a side dish of green vegetables and a dollop of thick yoghurt on top of the meat dish if it takes your fancy.

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