Lamb & leek casserole

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
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

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