For 4 people you need

8 cutlets of lamb 1 oz. fat 4 leeks 1 turnip 8-12 oz. new carrots pint stock or water seasoning sprigs mint 4 oz. shelled peas or 1 small packet frozen peas

  • Prepare and trim the cutlets.
  • Fry in fat until lightly browned.
  • Drain and place the cutlets in a casserole.
  • Slice leeks, dice turnip, and leave carrots whole unless very large,then cut in half.
  • Add to the casserole with stock or water.
  • Season and add the mint.
  • Cover casserole and cook ingredients for about 1 1/2 hours.
  • If fresh peas are used, cook them separately and stir into the casserole just before serving.
  • If frozen peas are used, stir them into the casserole about 15 minutes before serving.

TO SERVE: With new potatoes.

Oven temperature: very moderate. 325-350°F-Gas Mark 3 Oven position: centre