BRAISED LAMB WITH VEGETABLES
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large heavy-bottomed pan and slide in the lamb, sprinkle on some salt and rosemary, turn it over and repeat the process.
- When the lamb is golden brown on either side, remove it from the pot and keep aside to drain off the excess oil.
- Reheat the remaining oil in the pot and stir in the leeks, garlic, carrots and celery. Stir on medium heat till the vegetables are soft.
- Add the potatoes and tomato paste, stir till the paste changes colour.
- Add the lamb and enough water to cover the surface of the ingredients; cover and cook for 35-40 minutes or until the lamb is cooked.
- Sprinkle in the black peppercorns and the lemon zest and simmer uncovered for a further 5-7 minutes.
- Taste and adjust the seasonings and serve hot with a rice pilaf.
INGREDIENTS
- 1 kg Baby lamb, cleaned, cut into pieces
- 225 grams Potatoes, peeled and cut into quarters
- 120 grams leeks, chopped
- 25 grams garlic, chopped
- 120 grams carrots, chopped
- 50 grams celery, chopped
- 75 grams Tomato paste
- 1½ teaspoon Crushed black peppercorns
- 90 ml Cooking Oil
- 2-3 sprigs Fresh rosemary
- Zest of one lemon
- Salt to taste
5 comments for “Braised Lamb with Vegetables”
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