Sam's Aegean Lamb
Photo by Doug Sherring
We used mutton for this dish, which needs cooking for longer than lamb to ensure that the meat is touch-tender and falling apart.
|700 g||Onions, sliced|
|2||Garlic cloves, sliced|
|2||Celery stalks, chopped|
|2 sprigs||Fresh rosemary|
|1||Boned lamb shoulder, cubed, approximately 1.5 kg|
|900 g||Canned tomatoes|
|250 ml||Beef stock|
|1 to taste||Salt & freshly ground pepper|
|1||Flat leaf (Italian) parsley|
- Preheat oven to 150 degC.
- In a frying pan, sweat down the onions, garlic and celery in some of the oil until they are melted, but not coloured.
- Remove them to a large heavy casserole with a lid or an oven dish and set aside.
- Season the lamb with salt and pepper, then brown off well with some more olive oil in the same pan.
- Do this in batches so the lamb browns without stewing in its own juices. Transfer to the casserole dish.
- Add the tomatoes, stock and orzo to the casserole and season generously with salt and pepper.
- Top with water if necessary so that everything is covered.
- Top with a lid or foil and cook in the oven for about an hour and a half, until the meat is tender and falling apart.
- Check during cooking, and if it needs a little more moisture, add some water or a little red wine to the pot. Taste and adjust seasoning.
- To serve, sprinkle over some chopped flat-leaf parsley and mint and, if you like, a bit of greek yoghurt.
- Good with some dressed leaves and a fruity light red wine. Opa!