Mediterranean lamb

Recipe from: 7/16/1998 12:00:00 AM
Ingredients 18
Servings 5
Time

Ingredients

  • 45
    ml
    oil
  • 700
    g
    lamb, cubed
  • 1
    onion, sliced
  • 2
    cloves garlic, crushed
  • 30
    ml
    cake flour, seasoned with salt and black pepper
  • 700
    ml
    heated meat and vegetable stock (use 1 stock cube)
  • 15
    ml
    tomato purée
  • 1
    lemon
  • 12
    black olives, stoned and halved
  • 1
    red pepper, seeded and thickly sliced
  • 60
    ml
    chapped fresh parsley
  • salt and freshly ground black pepper
  • HERBED BREAD TOPPING
  • 100
    ml
    soft butter
  • 2
    cloves garlic, crushed
  • 45
    ml
    chopped fresh mixed herbs
  • salt and freshly ground black pepper
  • 1
    French loaf, sliced
 

Method

+/- 1 hr 30 min
 
Preheat the oven to 180 ºC and lightly butter a casserole. Heat a large saucepan and odd the oil. Brown the meat cubes and remove from the saucepan. Fry the onion and garlic in the remaining oil until soft and golden brown. Return the meat to the saucepan, sprinkle with flour and stir. Add the stock and purée and bring to the boil. Transfer to the casserole, cover and bake for 30 minutes. Meanwhile prepare the bread topping: Mix the butter with the remaining ingredients and spread on one side of the bread slices. Set aside. Cut two strips of lemon rind and squeeze out the lemon juice. Add the juice, rind, olives, red pepper and parsley to the meat in the casserole and mix lightly. Arrange the herbed bread slices on top of the casserole, buttered side facing up, and bake for another 30-45 minutes or until the meat is tender and done and the slices of bread golden brown. Serve hot. Serves 4-6.
 

Read more on: bake  |  lamb
 

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