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Italian braised lamb

"This is a lovely, hearty dish for a chilly autumn night. The Cook with M&S smoked tomato paste really brings out the smokey flavours of the olives and tomatoes." - chef Chris Baber

  • 5.0 Star
    rating
  • Timer Prep 10 min
    Cook 40 min
  • Chef hat Easy
    effort

Preparation

Roughly dice the red onions. Dice the carrots. Dice the celery sticks. Slice the pitted black olives. Cook the Puy lentils.

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  1. 1 Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. 2 Heat 1 tsp of olive oil in a lidded casserole dish over a medium-high heat and sear the lamb for a minute or so on each side, turning the meat regularly until it's nice and golden. Remove the lamb from the pan and set aside.
  3. 3 In the same pan, add ½ tbsp more oil if needed, then add the onion, carrots, celery and oregano and season with salt and pepper. Turn the temperature down to a medium heat and cook for 5-8 minutes until all the vegetables are softened.
  4. 4 Add the Cook With M&S smoked tomato paste and cook out for 30 seconds.
  5. 5 Add the red wine to deglaze and cook for another minute until most of the liquid has gone. Add the chopped tomatoes, and olives, then stir in the water and stock cube. Simmer on a medium heat for 3-4 minutes, placing the lamb back on top.
  6. 6 Cover the dish with the lid and bake everything in the oven for 30 minutes, until the sauce is thickened. Remove the lamb to carve, and stir in the pack of puy lentils and simmer for a few minutes until heated through and the sauce thickens slightly.
  7. 7 Serve with either crusty bread, mashed potato, polenta or steamed greens.

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2 Reviews

  • Amna

    Hy nice to meet you

  • Amna

    Khan