Slow Cooked Greek Lamb
Cook Time 1 hour
500g lean lamb leg, diced into 2 cm cubes
5ml olive oil
80g red onion, peeled and diced into 2 cm cubes
80g continental eggplant, finely diced
3 cloves of garlic, peeled & minced
20g tomato paste
50ml red wine
500g tinned tomato pulp
1 tsp brown sugar
Pinch of black pepper
100g French lentils
120ml red capsicum, diced and diced into 1 cm cubes
1 handful flat-leaf parsley, finely diced
Lemon & Oregano Potatoes:
750g Pontiac potatoes, roughly diced
10ml lemon juice
10ml olive oil
½ tsp dried oregano
160g cauliflower, cut into small florets
160g green beans, topped, tailed & cut in half
Bring lentils to a boil in a pot of water and cook until al dente, remove and rinse with cold water and reserve for later.
Heat olive oil in a large deep saucepan, over high heat. Add the onions and sauté for 4 – 5 minutes, then add lamb leg and cook for a further 6 minutes or until browned on all sides.
Add the eggplant garlic & tomato paste then cook for a further 2 - 3 minutes, then add red wine and bring to a boil to allow the alcohol to steam off.
Add cinnamon, tomato pulp, salt & pepper, then bring to a simmer and cover and cook on a low heat for 30-40 minutes or until the lamb is tender. Once the lamb is tender add the reserved lentils and capsicum and cook with the lid off for 3 – 4 minutes and allow casserole to reduce slightly. Finish by stirring through freshly chopped parsley.
Season potatoes with olive oil, lemon juice & dried oregano then place on a sheet on a nonstick baking tray and oven roast at 180°C for approximately 10 – 12 minutes, until al dente & slightly caramelised.
Steam vegetables, then serve with slow-cooked lamb and lemon & oregano potatoes.