Slow cooked lamb with olives, oregano and orange
( SERVES 4 )
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|1½ kg||Boned lamb shoulder|
|1 to taste||Salt & freshly ground pepper|
|1 tbsp||Extra virgin olive oil|
|1||Orange, (zest of 1 orange)|
|1 cup||Chicken stock, (or lamb stock)|
|1 cup||White wine|
|1 handful||Fresh oregano, (plus extra leaves to garnish)|
- Preheat oven to 160 degC. Chop the onions and put into a heavy casserole dish. Place the lamb on top. Add the sliced garlic and season the lamb thoroughly. Rub with the olive oil.
- Add the bay leaves and the olives. Add the orange zest then peel the orange and cut into segments. Put aside.
- Pour the stock and wine around the lamb and add the oregano. Put on the lid and cook for 3 hours. Check occasionally and add more liquid if necessary.
- Remove the lid and add the potatoes(cut into quarters) and orange, replace the lid and return to the oven for a further 45 minutes or until the potatoes are tender. Scatter with fresh oregano before serving with green vegetables.
Chef's tip The lamb needs to be cooked in a casserole dish with a tight-fitting lid to keep all the moisture locked inside. Check it every so often and add more stock and wine if necessary. A roast with a bone in can be used to give more flavour and can also be left to cook for longer.
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