This has all the flavour you’ll remember from Granny’s Kitchen – well worth recreating on a leisurely Sunday.

Serves 6-8


Cooking Method

Set oven to Gas Mark 4, 180°C (350°F). Place the lamb in a deep pot or casserole and add all the ingredients, except the potatoes and pasta. Then add enough water to just cover the meat. Bring to the boil, cover and simmer, either on the hob or in the oven, for 2 hours. Check after ½ hour and remove any scum that has risen to the surface. 30 minutes before the end of cooking time add the potatoes and pasta.

Serving Suggestions

Slice the lamb and serve in deep dishes with the broth, vegetables and pasta. Pass around the dish of caper sauce.

Melt the butter, add the flour. Cook for a minute or two. Whisk in the liquid, bring to the boil and simmer for 5 minutes. Stir in the cream, capers, basil/parsley, salt and black pepper and taste, correct seasoning. The sauce should have the consistency of thin cream.

Cooks note

Any leftover lamb can be served the next day with salad and chutney. Also, there should be enough vegetables and pasta broth left for a great soup.

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