Italian lamb casserole with warm salad

Method

1. Place the lamb into a bowl and add the rosemary, mint, vinegar, and honey. Season with salt and freshly ground black pepper and transfer to the fridge for about 4 hours, to marinate.

2. Pour the oil into a large casserole and fry the onion, mushrooms, celery and potatoes for about 5 minutes, until softened.

3. Add the lamb and marinade and cook for a further 2 minutes.

4. Add in the wine and the water and cook for about 2-3 minutes, until the wine has evaporated. Season with salt and pepper; cover the pot with the lid and leave to cook on a low heat for about 1 hour and 30 minutes, stirring occasionally.

5. While the casserole is cooking, prepare the salad. Pour the olive oil into a saucepan and fry the sliced vegetables for about 2 minutes, until just tender.

6. Stir in the pine nuts and season with salt and pepper.

7. Pile the warm salad into the middle of 4 dinner plates and spoon some of the lamb casserole into the middle. Serve straight away.

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Ingredients

400g lamb steaks, cut into 2cm cubes
4 tbsp finely chopped rosemary leaves
8 tbsp finely chopped mint leaves
5 tbsp Olive oil
3 tbsp white wine vinegar
3 tbsp Honey
1 tsp sea-salt and freshly ground black pepper
2 large Onions, cut into 2cm cubes
100g button mushrooms
3 sticks Celery, cut into 2cm cubes
175ml Red wine
175ml water

For the salad

3 courgettes, finely sliced
2 Carrots, finely sliced
2 leeks, finely sliced
5 tbsp Olive oil
6 tbsp Pine kernels, toasted

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