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Special Consideration
- Cuisine: French
- Serves 4
Ingredients
About 800g - 1kg deboned lamb shoulder, trimmed of excess fat and cut into large cubes
Salt and freshly ground black pepper
2 tbsp olive oil
1 tsp butter
1/2 medium carrot, diced
1/2 medium onion, diced
1/2 tbsp tomato paste
About 150 ml dry white wine
3 cloves garlic, crushed
3 5 cm strips of fresh orange rind
About 15 green olives
About 300 ml chicken stock
1 large tomato, cut into 8 pieces
1 sprig of thyme
1 bay leaf
A few basil leaves for garnishing
A little olive oil for drizzling
Preparation
Preheat oven to 150°C.
Season lamb with salt and pepper.
Heat 2 tbsp olive oil in an oven-proof pan and brown the piece of lamb on high heat.
Add butter then add diced carrot and onion and stir for 2 minutes. Add tomato paste and stir well. Add wine and bring to the boil. Add garlic, orange rind, olives, chicken stock, tomato pieces, thyme and bay leaf. Stir well and bring to a simmer.
Cover with a lid and bake in the oven for about 2 1/2 hours until the meat is tender.
Garnish with a few basil leaves, drizzle some olive oil on top and serve.
If you enjoyed this Lamb casserole with green olives recipe then browse more French recipes, meat recipes, baking recipes and our most popular hainanese chicken rice recipe.
French Restaurants
Displaying 10 of 467 French Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Perrins Restaurant |
|
Glen Iris |
| 2. | Morning Star Estate | Mt Eliza | |
| 3. | Breizoz French Creperies | Williamstown | |
| 4. | LA Chaumiere | Darwin | |
| 5. | Le Provencal | South Hobart | |
| 6. | Lebrina | New Town | |
| 7. | Arc of Iris | Margaret River | |
| 8. | The Loose Box | Mundaring | |
| 9. | Petaluma's Bridgewater Mill | Bridgewater | |
| 10. | Penfolds Magill Estate Restaurant | Magill |
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