Categories
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Lamb Pot-roast |
Tips: This slow-braised dish of lamb and
tomatoes, spiced with cinnamon and
stewed with green beans, has a Greek
influence. It is good served with warm
crusty bread to mop up the delicious
juices.
You could substitute sliced courgettes
for the green beans if you prefer. They
will take less time to cook than the
beans, so check them often during the
cooking time.
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Yield:8
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INGREDIENTS: |
| 2 1/4 lb |
lamb on the bone |
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| 8 |
garlic cloves, chopped |
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juice of 1 lemon |
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| 2 |
onions, thinly sliced |
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| scant 3 cups |
runner (green) beans, cut into 1in lengths |
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chopped fresh parsley, to garnish |
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| 1/2 - 1 tsp |
ground cumin |
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| 3 tbsp |
olive oil |
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salt and ground black pepper, to taste |
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| 2 1/4 cups |
lamb, beef or vegetable stock |
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| 5 - 6 tbsp |
tomato puree (paste) |
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| 1 |
cinnamon stick |
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| 2 - 3 large pinches |
ground allspice or ground cloves |
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| 1 - 2 tbsp |
sugar |
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DIRECTIONS:
- Preheat the oven to 325`F. Coat the joint of lamb with the garlic, cumin, olive oil, lemon juice, salt and pepper.
- Heat a flameproof casserole. Sear the lamb on all sides. Add the onions and pour the stock over the meat to cover. Stir in the tomato puree, spices and sugar. Cover and cook in the oven for 2-3 hours.
- Remove the casserole from the oven and pour the stock into a pan. Move the onions to the side of the dish and return to the oven, uncovered, for 20 minutes.
- Meanwhile, add the beans to the stock and cook until tender. Slice the meat and serve with the pan juices, onions and beans. Garnish with parsley and serve immediately.
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