Easter Lamb Stew
Recipe Date:
31 March 2014
Serving Size:
6
Cook Time:
00:01:45
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 0.21 kg Boned lamb shoulder, cut into large chunks
- 150 ml JOSEPH Cold Pressed Extra Virgin Olive Oil
- 2 Onions, chopped
- 1 Carrot, sliced
- 1 Stalk of celery, chopped
- 2 Cloves of garlic, crushed
- 25 g Anchovy fillets
- 1 Red chilli, sliced
- 250 ml Primo Estate La Biondina Colombard
- 25 ml White wine vinegar
- 250 g Peas
- 400 g Potatoes, peeled and quartered
- 200 g Cherry tomatoes, halved
Directions
Season the lamb with salt and pepper then set aside. Heat the JOSEPH Cold Pressed Extra Virgin Olive Oil in a larged lidded saucepan then fry the onions, carrot and celery for five mintes or until softened. Add the garlic, anchovies, thyme sprigs and chili; continue to cook stirring until the anchovies have almost disolved into the oil.
Add the lamb and brown for five minutes. Stir in the wine and cook until the liquid has reduced by half. Add the vinegar then reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes before covering again and cooking for around half an hour or until the sauce has reduced by half. Serve hot, dressed with a drizzle of JOSEPH Extra Virgin Olive Oil.
