Spicy lamb with baby potatoes

ServeS 6–8

Ingredients:

1½lb (675g) lean lamb, cut into ¾in (2cm) cubes

3 tsp paprika

1 tsp cayenne pepper

finely grated zest of 2 lemons

10 tbsp olive oil

3 onions, finely diced

2½lb (1.1kg) small creamer potatoes

large handful flat-leaf parsley finely chopped

6 garlic cloves, finely chopped

2 tbsp finely chopped fresh thyme

1 tbsp chopped fresh rosemary leaves

6 preserved lemons, quartered and pith removed

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 300°F (150°C). Put the lamb, paprika, cayenne, and lemon zest in a mixing bowl, combine well, then set aside. Heat 4 tbsp of the oil in a large, heavy-based nonstick pan, add the onions, and cook over a medium heat for 3 minutes. Add the lamb and cook, stirring frequently, for 5 minutes or until no longer pink.

2 Add the potatoes and cook for 2 minutes, then add the parsley, garlic, thyme, rosemary, preserved lemons, and the rest of the olive oil. Combine and toss together, season with sea salt and freshly ground black pepper, and cover with a lid. Place the pan in the oven and cook, stirring frequently, for 1½ hours. Serve warm.

Spicy lamb with baby potatoes