LAMB & ROSEMARY STEW

(Serves 4 People)

INGREDIENTS

  • 1 Provencial sachet
  • 500g of diced lamb
  • 2 red onion
  • 4 large carrots
  • 1 x lamb stock cube
  • 100ml gravy
  • 150ml of red wine
  • 1 large bunch of rosemary
  • splash of port (optional)
METHOD

  1. Finely dice 1 large onion.

  2. In pan mix onion with 1 Provencial sachet, then heat pan and gently fry on medium heat.

  3. Cut lamb into cubes and add to onion paste and brown on each side.

  4. Transfer to casserole dish, add sliced carrots, lamb stock (mixed with 100ml of water), gravy, red wine, rosemary, salt and pepper.

  5. Cover and cook in oven at 160’c for 6 hours.

  6. Serve with mashed potatoes or new potatoes and vegetable of your choice.

PROFESSIONAL TIPS

  • When using rosemary add the stork for a deeper woody flavour.
  • Cook the casserol the day before for extra flavour and tenderer meat.
  • Add a splash of Port as well as wine for a richer flavour .
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