LAMB STEW WITH CAPERS AND OLIVES

LAMB STEW WITH CAPERS AND OLIVES

SERVES 6-8
TAKES 2.5 HOURS

Description

This recipe can be made with lamb shoulder cut into cubes, or you could always ask your butcher to roll and tie the shoulder, then slice it into 6-8 rounds. This is a meal that does not need much to go with it. Serve it on its own but you could also serve it with pasta, new or mashed potatoes.

From the Ginger Pig Meat Book, p.222

Method

1. Preheat the oven to 180°C fan.

2. Heat the olive oil in a large roasting tin in the oven, then add the lamb and turn to coat in the hot oil. Return to the oven and cook for 10 minutes, then add the onions and garlic and return to the oven for a further 10 minutes.

3. Now reduce the oven temperature to 160°C fan. Sprinkle in the flour and mix with all the cooking juices, then stir in the tomatoes, oregano, rosemary, olives, capers and wine. Cover with a sheet of baking parchment, pressed down on to the mix, then seal with a sheet of kitchen foil all the way around.

4. Place in the oven and cook for 1 hour. Uncover and turn the meat, then reseal the foil and cook for a further hour. Finally, add the chopped coriander and serve.
 

Ingredients

• 1 tbsp olive oil
• 1.5kg boned and rolled shoulder of lamb sliced into 6 or 8 rounds, or cut into 3cm cubes
• 4 onions, peeled and quartered
• 4 garlic cloves, peeled and sliced
• 25g plain flour
• 2 cans chopped tomatoes, each 400g
• leaves from 1 bunch of oregano, chopped
• 2 sprigs of rosemary
• 350g black olives, stoned
• 25g small capers, rinsed
• 600ml white wine
• leaves from 1 bunch of coriander, chopped