Ingredients

• 4 lamb steaks weighing about 400g/14oz in total
• cut into 2cm/1in cubes
• 4 tbsp finely chopped fresh rosemary
• 4 tbsp finely chopped fresh mint
• 3 tbsp white wine vinegar
• 3 tbsp honey
• salt and freshly ground black pepper
• 5 tbsp Italian olive oil
• 2 large onions
• cut into 2cm/1in cubes
• 100g/3oz button mushrooms
• 3 celery sticks
• cut into 2cm/1in cubes
• 2 large white potatoes
• peeled and cut into 2cm/1in cubes
• 1 glass dry red wine
• 1 glass water
• 3 courgettes
• finely sliced
• 2 carrots
• peeled and finely sliced
• 2 leeks
• finely sliced
• 5 tbsp Italian olive oil
• 6 tbsp toasted pine kernels

Directions

• In a bowl
• marinate the lamb steaks with the rosemary
• mint
• vinegar
• honey
• salt and freshly ground black pepper. Leave to marinate in the fridge for approximately four hours.
• Heat the olive oil in a large pot and fry the onions
• mushrooms
• celery and potatoes for about five minutes.
• Add the marinated lamb with any juices from the marinade
• mix well and cook for further two minutes. Add the wine and the water
• allowing the wine to evaporate for 2-3 minutes. Season with salt and pepper.
• Cover the pot with the lid and leave to cook on a low heat for about one and a half hours
• stirring occasionally.
• While the casserole is cooking
• make the warm salad. Heat the olive oil in a pan and fry the courgettes
• carrots and leeks for 2-3 minutes. Add the pine kernels and season with salt and freshly ground black pepper.
• To serve
• divide the warm salad between plates
• creating a nest in the centre. Serve the lamb in the centre of the vegetables.