utter ingredients till smooth. Refrigerate for 30 min to firm slightly
ARGE 6 CUP CAPACITY HEATPROOF CASSEROLE DISH WITH MELTED BUTTER.
eat to medium-low. Cook for 15 minutes.
Give the
arlic and rub over the lamb steaks, then squeeze the lemon
Pre-heat oven to 180.C.
Cut lamb into cubes and cut apricots, if using, in half.
Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
Serve over rice.
smooth paste.
Place lamb in a ceramic or glass
il in a large casserole, add the lamb in batches and brown
b>lamb. In a large baking pan (if you have an earthenware casserole
Add the onion and saute for 5 mins or until soft
See separate recipe for Marta Sgubin's Mashed Potatoes --<
ven to 350\u00b0F. Season lamb generously. Heat oil in Dutch
ver high heat. Brown lamb chops for 2-3 mins per side
Preheat oven to 375\u00b0F. Place flour in a shallow bowl and season well. Trim lamb of excess fat, add to flour and turn to coat, shaking off excess.
Heat oil in a Dutch oven on high. Cook lamb in batches for 4 minutes, until browned. Remove from pan.
Add onions and carrots to the pan. Cook on medium for 5 minutes, stirring until browned. Return lamb to pan with stock, tomato and beans. Bring to a boil. Cover, transfer to oven. Cook 1 hour, until lamb is very tender.
Stir in peas and cook another 10 minutes. Serve.
o 300\u00b0F Cut the lamb into 2in cubes.
Fry
Toss diced lamb in plain flour with salt&
Preheat oven to 400\u00b0F. Heat 2 tbsp oil in a pan and brown meat, working in batches if necessary.
Meanwhile, heat remaining oil and sweat onions and garlic until soft. Transfer to an ovenproof dish with meat, brussel sprouts and tomatoes. Add stock, red wine, rosemary and pepper then bake for about 40 mins.
Mix breadcrumbs and Parmesan then sprinkle over casserole and bake for another 20 mins until golden brown. Serve.
arge bowl, mix together the lamb, onions, oats, eggs, 1/2
Add to hot oil; saute lamb for 2 minutes or just until
00b0C.
Lightly seal the lamb forequarter pieces with some oil
Heat oil in a pan and saute the meat until browned. Season with salt and pepper, add the wine and 1 cup water, cover and simmer for about 1 hour.
15 minutes before the end of cooking, add the vegetables, lentils, lemon juice and rosemary.
When cooked, crumble in the feta, transfer to a baking dish and bake in the oven for about 15 minutes. Serve with a garnish of rosemary, if desired.