Lamb from Tray – Mediterranean
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 shoulder lamb on the bone, approx. .5 kg
- 4 onion (s)
- 10 medium potato (s)
- 500 g tomato (s)
- 1 cup parmesan, freshly grated
- 1 cup red wine
- 15 olives, black, either dry pickled or pickled in oil.
- 1 cup olive oil, best
- 5 sprigs thyme
- 5 cloves garlic
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Loosen the meat from the bones and cut into bite-sized bites.
- Chop the bones a little and cover with cold water, lightly salt, bring to the boil, simmer gently for 2 hours, strain, pour off the fat, set aside, makes about 250 ml.
- In a large bowl, mix the meat with the peeled, quartered potatoes, the onions chopped into coarse pieces, the Parmesan, the thyme and the oil, lightly salt (the Parmesan brings a lot of salt) and spread on a deep baking tray. Switch the oven to 180 ° convection, slide in the tray.
- After 30 minutes pour in the red wine and stir everything a little.
- After another 30 minutes, add the quartered tomatoes, the chopped garlic and the olives, mix again and pour the lamb stock over, mix again a little, pour plenty of freshly ground black pepper over it.
- Serve straight from the tray after another 30 minutes.
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