Lamb and olive casserol
There’s a reason certain classic flavour combinations have stood the test of time and that’s simply because they work. In this casserole, the lamb is cooked with olives and rosemary, two flavours that complement the lamb beautifully to create a rich and deeply flavoured stew. This recipe is great for special occasions with those who mean the most to you. This is why it is the perfect recipe to show off the elegant and sleek silver-plated Hoxton mills, they will look beautiful on the table amongst the casserole and any other dishes you are serving alongside.
Serves 4
2.5 hours
Ingredients
· 900g diced lamb
· 1 onion, finely diced
· 2 sticks of celery, finely diced
· 2 carrots, finely diced
· 1 tsp cumin seeds
· 1/2 tsp fennel seeds
· 3 cloves of garlic, minced
· 3 sprigs of rosemary, chopped
· 2 tbsps tomato puree
· 250ml white wine
· 500ml lamb stock
· 170g green pitted olives
Method
1. Preheat the oven to 160c
2. Begin by seasoning the lamb with salt and pepper then heat a casserole dish over medium-high heat with a couple of tbsps of olive oil.
3. Fry the lamb in batches until browned on all sides then remove with a slotted spoon leaving the lamb fat in the pan.
4. Next, add the onion, celery and carrots to the pan and cook for 10 minutes before adding the cumin seeds, fennel seeds, garlic and rosemary and cooking for a further 10 minutes.
5. Add the tomato paste and cook for a couple of minutes before returning the lamb to the pan and pouring over the white wine. Reduce the wine by half then add the lamb stock and olives and bring to a boil.
6. Cover with a lid then place in the oven for 1 hour, then remove the lid and cook for a further 45 minutes or until the meat is tender.
7. Serve in the middle of the table for all to enjoy. This casserole is great served with couscous and a simple tomato and cucumber salad. Or why not try crumbling over some feta or finishing with some toasted nuts. For any leftovers, these can be served the next day for lunch on thick slices of toasted bread.
