Method: Made in a La Germania oven. Preheat the oven to 160°C. Season the lamb with salt, pepper and ground coriander. Heat the oil in a large ovenproof or cast-iron casserole dish over high heat. Add the lamb and cook, turning occasionally, for about 2-3 minutes a side, until golden. Turn the heat down, add the onions and stir-fry until golden.. Slice the second lemon and add this to the pan, then put the whole thing in the oven. After about 15 minutes, add the pine nuts and drizzle everything with honey. Put the pan back in the oven and cook for another 5-10 minutes until the sweet potatoes are soft but the lamb is still springy. Take out of the oven and leave to stand for 10 minutes.
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Transfer to the oven for 2-4 minutes, or until medium-rare. Set aside to rest for 2 minutes. To serve, put the roasted potatoes and vegetables in the middle of warmed serving plates. Top with.. Step 3 Squeeze a little lemon over the meat and then add all the slices to the pan. Scatter with the lemon thyme and chilli flakes. Put into the oven to roast for 15 minutes. Step 4 Scatter the capers and pine nuts over the meat and continue roasting for five minutes. Poke the meat it should still feel a little bouncy. Rigid meat is overcooked.
