Mediterranean Lamb Stew

Mediterranean Lamb Stew

Slow baked Lamb

Half a Shoulder of Lamb
1 Bulb of Garlic roughly chopped
3 Medium Sized Onions roughly chopped
3/4 of a bottle of red wine
Salt and pepper to season

Place the shoulder of lamb in a cast iron pan
Add the garlic onions and red wine don’t worry if it doesn’t cover the meat
Bake with the lid on a 180degc for one and a half hours
Leave to cool in the oven overnight

This produces about 6 portions of lamb which you can free or make into the following dishes

Mediterranean Lamb Stew

This version adds to each portion of lamb and stew sauce

  • 3 cups of tomatoes
  • 1/2 cup of water
  • 1 cup of orzo
  • 2 tbsp of whole black olives
  • dried thyme
  • salt and pepper .

These should be simmered together for 15 minutes until the orzo if al-dente . I am a recent convert of orzo at the moment it adds a nice bite to stews like lentils , a little starchiness leaches from the pasta thickening the sauce

Orzo

About these ads
This entry was posted in Uncategorized and tagged , , , , , , . Bookmark the permalink.

One Response to Mediterranean Lamb Stew

  1. Pingback: Creamy Herbed Lentils « Girl Interrupted Eating

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s