Mrs Darlington’s Minted Lamb With Leeks
Serves 6

Mrs Darlington’s Minted Lamb With Leeks

Preheat the oven to 170 degs/150 fan/gas 3

Preparation time 20 minutes, cooking time approx 2 hours and 50 minutes

This beautiful, slow cooked lamb dish with sliced potatoes is perfect for a family meal. Just serve with a selection of green veg.

Print me

50g/(2oz) butter

400g (14oz) leeks, trimmed & sliced

1 medium onion, chopped

1 tbsp olive oil

800g (1 3/4 lb) casserole lamb, cubed & tossed with 1 tbsp plain flour

2 garlic cloves, crushed

800g (1 3/4lb ) waxy potatoes, such as desiree, sliced

1 jar of Mrs Darlington's Apple & Mint Jelly

3 tbsp freshly chopped parsley

1 tsp freshly chopped thyme

300ml (1/2 pint) lamb stock

142ml double cream

salt & black pepper



Melt half of the butter in a 3.5 litre flameproof casserole dish.

Add the leeks and onion, stir to coat and then cover and cook over a low heat for 10 minutes.

Transfer the leeks and onions onto a plate.

Add the oil to the casserole and heat, then brown the meat in batches with the garlic, Mrs Darlington's Apple & Mint Jelly and plenty of seasoning.

Remove & put to one side on another plate.

Put half of the potatoes in a layer over the bottom of the casserole dish.

Add the meat, then spoon the leek mixture on top.

Arrange a layer of overlapping potatoes on top of that, sprinkle with herbs, then gently pour the stock in.

Bring the casserole to the boil, then cover and transfer to a low shelf in the oven and cook for about 1 hour 50 minutes.

Remove from the oven, dot with the remaining butter and add the cream.

Return to the oven and cook, uncovered for 30-40 mintues until the potatoes are golden brown.