|1 kg||lamb shoulder — deboned|
|1 tbsp||fresh garlic — pureed|
|2 tbsp||tomato paste|
|100 ml||olive oil|
|1 tsp||black pepper|
|6-8||medium potatoes — peeled and cut into thick slices or baby potatoes|
|3 medium||baby marrows — sliced thickly|
|3 medium||carrots — peeled and chopped in large chunks|
|1||green pepper — deseeded and cut into wedges|
|1 small||aubergine — cut into chunks|
|1 large||onion — peeled and quartered|
|1/2 cup||sundried tomatoes — chopped|
|1 cup||white wine|
|1 tsp||chicken stock powder|
|2 sprigs||fresh rosemary — or 1 teaspoon dried|
|2 sprigs||fresh thyme|
|4 leaves||fresh sage|
Preheat the oven to 220°C. Bring the meat to room temperature.
Make the oil marinade by combining the garlic, tomato paste, olive oil, salt and pepper. Add the lamb and mix well until all the meat is covered with the marinade.
Prepare the vegetables and place the potatoes, baby marrows, carrots, green pepper, aubergine, onion and sundried tomatoes in a large heavy-based ovenproof casserole dish.
Place the marinated lamb on top of the vegetables and pour over the wine and sprinkle the chicken stock over the meat. Place the herbs on top of the meat.
Cover with the lid or cover tightly with tin foil. Cook for 1 hour 30 minutes. Remove the lid and baste with the sauce and cook for a further 30 min, or until tender and nicely browned.
Serve with a fresh rustic bread and cold white wine.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.