Lamb with lemon and olives

Serves 4

Ingredients:

3 tbsp olive oil

1 onion, finely chopped

1lb 2oz (500g) lean lamb, such as the leg, cut into ¾in (2cm) cubes

6 garlic cloves, thinly sliced

1 lemon, cut into eighths, seeds removed

1 tsp chopped fresh rosemary

handful of flat-leaf parsley, chopped

1 tsp paprika

3 tbsp pitted green olives

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C). Heat the oil in a frying pan, add the onion, and cook over medium heat for 5 minutes or until it is beginning to soften. Add the lamb and cook, stirring occasionally, for 5 minutes or until no longer pink on the outside. Add the garlic and lemon and cook for 1 minute, then add the rosemary, parsley, paprika, and olives and cook for 2 minutes, stirring well.

2 Transfer the mixture to a small baking dish, packing it in tightly. Add 2 tbsp water, and bake for 20 minutes.

3 Remove from the oven and allow to rest for 10 minutes before serving with crusty bread and a crisp green salad with a citrus vinaigrette.

Lamb with lemon and olives