Diced Braised Lamb With Seasonal Potatoes

Name: Diced Braised Lamb With Seasonal Potatoes
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 450g diced lamb; 25g plain flour; 2 table spoons olive oil; 3 x onions peeled and roughly chopped; 100ml red wine or port; 4 x cloves garlic peeled and roughly sliced; 4 x carrots peeled and diced; 2 x sticks celery diced; 6 x sprigs thyme and a bay leaf; 1l of good lamb or beef stock; 200g of raw and roughly diced new potatoes; Salt and pepper to taste

30 mins
easy
4

Recipe by

Jeff Baker

Ingredients

450g diced lamb
25g plain flour
2 table spoons olive oil
3 x onions peeled and roughly chopped
100ml red wine or port
4 x cloves garlic peeled and roughly sliced
4 x carrots peeled and diced
2 x sticks celery diced
6 x sprigs thyme and a bay leaf
1l of good lamb or beef stock
200g of raw and roughly diced new potatoes
Salt and pepper to taste

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Method

Preheat the oven to 160ºC.
Dust the lamb with flour and seasoning.
Next, sear the lamb in the olive in a oven ready casserole or pot.
Add onions, carrots, garlic and celery and sweat for 20 mins on a medium heat.
Add the wine then reduce by half.
Add the stock and herbs.
Season with salt and pepper, cover and cook for 2 hours in the oven.
Remove from the oven and add diced potatoes, then return to the oven for 1 hour or until the potatoes and lamb are tender.
Serve with fresh spinach or greens and seasonal potatoes.