Mediterranean lamb pot

Recipe from: 11/4/1999 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • HERBED BREAD TOPPING
  • 100
    g
    soft butter
  • 2
    cloves garlic, crushed
  • 45
    ml
    finely chopped fresh mixed herbs
  • salt and freshly ground black pepper
  • 1
    French loaf, sliced
  • 45
    ml
    oil
  • 700
    g
    lamb, cubed
  • 1
    onion, sliced
  • 30
    ml
    cake flour, seasoned with salt and black pepper
  • 700
    ml
    hot meat or vegetable stock (use 1 cube)
  • 15
    ml
    tomato purée
  • 1
    juice and rind of a lemon
  • 12
    black olives, stoned and halved (optional
  • 1
    red pepper, seeded and sliced into large wedges
  • 65
    ml
    finely chopped fresh parsley
  • salt and freshly ground black pepper
 

Method

1 hr 40 min
 
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.
 

Read more on: bake  |  lamb
 

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