Lamb Stew

Requires some planning as you need to roast it for a couple of hours but super easy to prepare as you just throw everything into the one pot. This is from Dish Magazine #47 with some slight changes.

Ingredients
serves 4
roasting time: 2 1/2 hours
  •  1 kilo of boned lamb shoulder, cut into large pieces
  • 2 red onions, peeled & cut into wedges
  • 6 small waxy potatoes, cut into large pieces
  • 2 large tomatoes, quartered
  • 1 each of orange & lemon, zest & juice
  • 10 cloves of garlic, peeled
  • 12 large green olives
  • 2 tsp dried oregano (I used fresh thyme since it's abundant in my garden at the moment)
  • 1/2 cup dry white wine
  • sea salt & freshly ground pepper
  • 150 grams feta
Method
  1. Preheat oven to 180oC
  2. Combine all the ingredients (except feta) in a large roasting dish & season.
  3. Cover with lid (or tin foil) and roast for 1 1/2 - 2 hours, turning the lamb every 30 minutes or so.
  4. Uncover the lamb & top with feta, spooning some of the juices over the top.
  5. Bake uncovered for a further 15-20 minutes or until feta is golden brown. Serve with a salad or steamed broccoli & enjoy!



Comments