- 2 lemon
- A handful of rosemary, leaves only
- 8 garlic cloves
- 1000g potatoes
- 500g diced lamb
- 2 aubergine
- 2 red onion
- 4 carrots
- A handful of thyme
- 800g chopped tomatoes
- A handful of flat leaf parsley
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- 200ml cold water
- Baking tray
- Large casserole dish or pan with lid
- Vegetable peeler (optional)
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Zest the lemon into a small bowl. Squeeze in the juice from half the lemon and set aside. Squeeze the juice from the remaining lemon half into a medium-sized bowl. Chop the rosemary leaves and add them to the bowl. Peel and grate in 1 garlic clove. Add ½ tbsp olive oil, season with salt and pepper and stir to make a marinade.
- 2.
Scrub the potatoes and chop them into bite-size cubes. Add the potatoes to the garlic and herb marinade. Mix to coat then tip the potatoes and marinade onto a large baking tray. Slide into the oven and roast for 35-40 mins, turning the potatoes over halfway, till crisp and golden.
- 3.
Meanwhile, warm a large casserole dish or pan on a high heat for 2 mins. Drizzle in ½ tbsp olive oil. Add the diced lamb and fry for 5-6 mins, turning a few times, till golden on most sides.
- 4.
While the lamb fries, trim and chop the aubergine into 1cm-thick cubes. Peel and thickly slice the red onion. Trim and thickly slice the carrots (no need to peel them unless you prefer to). Peel and thinly slice 2 garlic cloves.
- 5.
Lift the lamb out of the pan and into a bowl with a slotted spoon. Keep the pan on the heat and add 1 tbsp olive oil. Add the aubergine and red onion. Fry for 5 mins, stirring often, till the aubergine is browned and slightly softened. Add the carrots and sliced garlic and fry, stirring, for 1 min.
- 6.
Tip the lamb and any resting juices back into the pan. Stir and drop in the thyme sprigs. Pour in the tin of chopped tomatoes. Half-fill the tin with around 200ml water and add that too. Stir and pop on the lid. Bring to a bubble and simmer for 30 mins, stirring every now and then. Add a splash of water if you think it's not saucy enough.
- 7.
While the lamb and potatoes cook, peel and grate the remaining garlic clove into the bowl of lemon zest and juice. Finely chop the flat leaf parsley leaves and stalks and add those. Pour in ½ tbsp olive oil, add a pinch of salt and a crack of black pepper and mix together.
- 8.
When the lamb is tender, ladle the stew into warm, shallow bowls, discarding the thyme sprigs, and add the potatoes. Drizzle over the parsley and lemon sauce to serve.