A deliriously refreshing stew from Switzerland, Zurich Lamb Delight is excellent to serve at a summer dinner party accompanied with new potatoes or buttered noodles and a green vegetable. Serve it with a well-chilled Fendant wine.
3 lb. leg of lamb, cubed
1½ teaspoons salt
2 fl. oz. olive oil
2 lemons, thinly sliced
3 teaspoons ground cinnamon
2 teaspoons canned green peppercorns, drained
1 teaspoon saffron threads, mixed with
1 tablespoon stock
15 fl. oz. beef stock, hot
2 tablespoons chopped fresh mint
Rub the lamb cubes all over with the salt.
In a large flameproof casserole, heat the oil over moderate heat. When the oil is hot, add the lamb cubes and fry, turning occasionally, for 6 to 8 minutes or until they are golden brown all ovei. Place the lemon slices over the meat and sprinkle over the cinnamon and pepper-corns. Add the saffron mixture and stock. Reduce the heat to low, cover the pan and simmer for 1 hour or until the lamb is tender when pierced with the point of a sharp knife.
Remove the casserole from the heat, sprinkle over the mint and serve at once.