Lamb stew

Origin: Yuko (not sure if it's an original)

In her own words...

Ingredients (for 3 or 4)

  • 3 tablespoons olive oil
  • 8 noisettes of lamb
  • 1lb small potatoes (preferably new potatoes)
  • 2 carrots
  • 2 bulbs of garlic (if you think this is too much then reduce to 1. separated into cloves and peeled.)
  • Fresh thyme and rosemary
  • 1/4 pint red wine
  • Sea salt and freshly ground black pepper

Basically, You fry the meat and the vegetables separately, then roast in the oven. The following is the detailed recipe.

  1. Preheat oven to 180 (Gas Mark 4).
  2. Heat the oil in the casserole dish. Gently saute the noisettes for 3 minutes on each side. Remove them and place on the plate.
  3. Saute the potatoes, garlic cloves, carrots, and herbs in the casserole dish for 4-5 minutes. Turn continually.
  4. Return the lamb to the casserole dish and pour over the wine. Season with salt and pepper and cover, place in the oven and cook for 1 hr -1hr1/4mins.

Tips: Use noisettes. (They are quicker to cook. The potatoes absorbs the juice and tastes will be scrumptious.)