Dalmatinska Janjetina s Mladim Krumpirima Graškom

(Dalmatian Lamb w/ New Potatoes & Peas)

Source: Sandra Lougher's

Serves 4

Rich and satisfying, this wonderful dish is perfect with a glass of red wine.

800g leg of lamb
4tbsp olive oil
1 onion, chopped
3 garlic cloves, chopped
500g new potatoes, scrubbed or peeled
150g tomatoes, skinned and chopped
1 bay leaf
1 rosemary sprig, chopped
50 ml fresh lamb stock
250g frozen peas
salt and ground black pepper
parsley, chopped

For the lamb stock:
lamb bone
1 onion, sliced
1 carrot, chopped
1 celery stick, chopped
1 rosemary sprig
1 bay leaf
5 black peppercorns
1.5 liters water

To make the stock, cut the lamb off the bone into bite-sized chunks and set aside.

Place the bone in a large saucepan add the onion, carrot, celery, rosemary, bay leaf, peppercorns and water. Bring to the boil, cover and leave to simmer for 2 hours. Strain through a sieve. The stock is now ready to use.Preheat the oven to 190 C.

Heat the olive oil in a large pan and gently fry the onion for 4-5 minutes until softened. Add the garlic, lamb chunks and cook until lightly browned on all sides. Add the potatoes, tomatoes, bay leaf and rosemary. Season with salt and ground black pepper. Stir in half of the stock, bring to the boil and then transfer to a terracotta dish or suitable casserole pot. Place in the oven and cook for about 1½ hours. When the lamb is almost tender add the peas and some more stock. Cook for another 10 minutes.