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


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One Response to Mediterranean Lamb Stew

  1. Pingback: Creamy Herbed Lentils « Girl Interrupted Eating

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