Average: 4.2 (8 votes)


2kg boneless leg pf lamb or mutton
Juice of 1 lemon or 2 tbsp of vinegar (if using mutton)
Sea salt and freshly ground black pepper
6 tbsp olive oil
2 tbsp parsley and garlic
Plain flour
1 tbsp garlic oil
1 medium white onion, chopped
60ml dry white wine
2L lamb or chicken stock
500g podded fresh broad beans (or frozen beans)
Extra virgin olive oil

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


If using mutton, put the meat into a bowl with the lemon juice or vinegar, 3 tablespoons of the olive oil and a pinch of salt. Leave overnight in the fridge, then rinse under running water, pat dry, and cut into chunks. This is just to take some of the gamey-ness from the meat.

Make slits in the meat and insert some of the parsley and garlic into each slit. Have the flour ready on a plate. Season the mutton or lamb with salt and dust with flour.

Heat the remaining olive oil and the garlic oil in a large pan, then put in the meat and brown over a medium heat. When the lamb is well browned, add the onion and cook for a few minutes until translucent. Add the white wine and bubble up until the alcohol has evaporated, then add the stock. As soon as this boils, add the broad beans and cook for about 1-1½ hours, adding a little water (or more stock, if you have any left) from time to time as needed, until the meat is tender and the sauce has thickened. Drizzle with a little extra virgin olive oil.