| LAMB STEW RECIPE
One & a half kg. lamb (preferably shoulder or ribs)
2 cups peas
Cut the lamb into chunks.
Slice the onions not too thinly and place them in a saucepan together with the pieces of
lamb and season with salt and black pepper and a dash of lemon zest.
Barely cover with water, add a large knob of good butter and simmer very gently making sure the water never boils, until the
meat is cooked.
Finally add the peas and chopped parsley and cook for a further 5 minutes.
Serve on a bed of rice.