Eight Bells

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Saturday, July 29, 2006

Lamb Stew & Vegetable Bake

The leg of lamb the other day was huge and as there are only two of us we knew there would be a lot of left over meat. This stew continues on in the 'Provencal' style which seems to mean black olives, tomatoes, onions and garlic (someone correct me if I'm wrong).

Left over lamb from the previous meal
1/2 a cup of pitted black olives
1 large onion peeled and sliced into chunks
1 red pepper sliced
6 cloves of garlic peeled (and cut in half if too large)
6 anchovies and anchovy oil
1 tin of chopped tomatoes in juice
1 tin of whole tomatoes without the juice
2 tablespoons of chopped fresh parsely
1 tablespoon of chopped fresh thyme
Salt & pepper

Shred the cold lamb and add with left over sauce if any and the above ingredients to a large casserole.
Cover and cook on 180C/355F for 45 mins. Remove lid, stir and taste. Adjust the seasonings and continue to cook for another 25-45 minutes till slightly thickened and the vegetables are soft.

Gratin of Mixed Vegetables
Thinly slice cauliflower, broccoli and celeriac and layer in a roasting dish. Grind black pepper over the vegetables and sprinkle on a little salt.
Make a white sauce (roux) and pour over the vegetables, you can make this plain or add cheese if you wish. Bake for 1 hour in the oven with the lamb. The vegetables will produce quite a lot of water so after 30 mins or so you may want to remove the liquid with a spoon. Cover loosely with foil if the dish starts to brown too much.


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