Name: Mediterranean lamb pot
Cook time: 100 min
Total time: 100 min
Yield: 5 servings
Cuisine: Bake
Ingredients: 100.00 g butter soft; 2.00 garlic cloves, crushed; 45.00 ml mixed herbs finely chopped; sea salt and freshly ground black pepper; 1.00 bread French loaf; 45.00 ml oil; 700.00 g lamb cubed; 1.00 onion sliced; 30.00 ml flour cake, seasoned with salt and pepper; 700.00 ml stock vegetable or meat; 15.00 ml tomato purée; 1.00 lemon zest and juice; 12.00 olives black, pitted, halved; 1.00 red pepper wedges; 65.00 ml fresh parsley finely chopped; sea salt and freshly ground black pepper

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Ingredients (16)

HERBED BREAD TOPPING

100.00 g	butter — soft
2.00	garlic — cloves, crushed
45.00 ml	mixed herbs — finely chopped
	sea salt and freshly ground black pepper
1.00	bread — French loaf
45.00 ml	oil
700.00 g	lamb — cubed
1.00	onion — sliced
30.00 ml	flour — cake, seasoned with salt and pepper
700.00 ml	stock — vegetable or meat
15.00 ml	tomato purée
1.00	lemon — zest and juice
12.00	olives — black, pitted, halved
1.00	red pepper — wedges
65.00 ml	fresh parsley — finely chopped
	sea salt and freshly ground black pepper

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Method:

Preheat the oven to 160 ºC and lightly grease an ovenproof casserole with butter or margarine or spray with non-stick spray. Prepare the herbed bread topping: Mix the butter with the remaining ingredients, except the bread, and spread on one side of the bread slices. Set aside. Heat a large saucepan and add the oil. Brown the meat cubes in the oil, remove and set aside. Sauté the onion and garlic in the oil until soft and fragrant. Return the meat to the saucepan, sprinkle with the seasoned cake flour and stir. Add the stock and tomato purée and bring to the boil. Transfer everything to the prepared casserole, cover and bake for 1 hour. Add the juice and rind of the lemon, along with the olives (if using), red pepper and parsley and mix lightly. Season to taste with salt and pepper. Arrange the slices of bread on top of the mixture, herb side up, and bake for another 35-40 minutes or until the meat is tender and done and the bread topping is golden brown.
Serves 4-6.