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Braised lamb with celery salsa

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 hours

Ingredients

2 kg free-range leg of lamb
2 T olive oil
2 litres beef stock
Sea salt and freshly ground black pepper, to taste
6 potatoes, peeled and boiled
3 T butter
2 T Italian parsley, roughly chopped

For the celery salsa, mix:

1 bunch celery leaves, chopped
3 T capers, drained
2 T green peppercorns, drained
Lemon juice, a squeeze

Method

Preheat the oven to 150°C. Rub the lamb with the olive oil and sear in a hot pan.
Place the lamb in a casserole dish and cover with the stock. Bake, covered, for 5 hours. Season to taste.
To serve, toss the potatoes in the butter and parsley. Serve with the celery salsa.

Cook's note: Browning the meat caramelises its surface and adds rich flavour to the finished dish.

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Braised lamb with celery salsa

Ingredients

Method