Braised Hebridean lamb

Braised Hebridean lamb Method 1. Season the lamb well with salt and freshly ground black pepper. In a heavy-based frying pan, heat a little oil with a knob of butter until hot and seal the lamb on all sides until well coloured. Remove from the pan.

Heat a casserole dish and add a couple of knobs of butter. Put the sealed lamb into the pan, scatter over the onions and rosemary and dot with 4 or 5 more knobs of butter. Add the stock and the wine, topping it up with water if it doesn’t cover the meat.

Bring the liquid to the boil, cover the casserole and simmer gently for approximately 40 minutes, or until the lamb is tender but still pink inside. Once the meat is cooked, remove it from the pan and rest in a warm place.

Add the capers to the liquid in the pan and boil until reduced a little. The onions should be meltingly soft by now – if they are not, continue to reduce the sauce until they are really tender.

Serve the lamb with boiled potatoes and the sauce from the casserole dish poured over. Finish with a sprinkling of chopped parsley.