05 Mar

Lamb & olive casserole with gremolata

Preparation Time: 15 minutes
Cooking Time: 120 minutes


Ingredients (serves 4)

* 8 lamb neck chops (rosettes)
* 1 large onion, sliced
* 3/4 cup sweet wine
* 400g jar basil-flavoured pasta sauce
* 1/2 cup pitted olives
* 325g Fresh steamed vegetables

Gremolata
* 1 cup chopped parsley
* Finely grated lemon rind
* 1-2 cloves garlic, crushed

Method

1. Preheat oven to 180°C. Heat a large heavy-based pan and dry fry lamb chops until browned on both sides.
2. Transfer them to a casserole dish. Drain excess fat from the pan. Add onion and cook for 3-4 minutes until browned.
3. Add wine and scrape any bits from the pan. Stir in the sauce and olives. Simmer for 1 minute. Pour over lamb. Cover and bake for 2 hours or until the lamb is tender.
4. Steam vegetables according to packet instructions.
5. Meanwhile, to make the gremolata combine all the ingredients and rub them together with your fingertips.
6. Serve lamb sprinkled with gremolata and vegetables.

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