Baeckeoffe is traditionally a marinated meat and potato stew or casserole. Here, the preparation time has been dramatically reduced by cooking the lamb directly in the white wine.

  • 1 tablespoon butter
  • 2 spring onions, trimmed and chopped
  • 4 turnips, cubed
  • 12 oz lamb, cubed
  • 4 oz white wine
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Preheat the oven to 350 degrees. In a heavy Dutch oven, sauté the leeks in the butter until they start to turn tender. Add the potatoes and the lamb to the oven, and then toss with the white wine, salt, and pepper. Bake in the preheated oven for 1 hour.

Makes 4 servings.