Roast Lamb
meatLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 95 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 500g foodhaus Lamb shoulder chops
- 2 cups foodhaus sliced carrots
- 2 cups foodhaus chopped celery
- 1 cup foodhaus onion cubes
- 2 tbs Ardo garlic diced
- 2 tbs tomato paste
- 1 cup red wine
- 6 cups vegetable broth
- 2 tbs Chorio extra virgin olive oil
- 500g baby potatoes
- 1 tbs cumin
- 1 tbs paprika
- 2 bay leaves
- 2 sprigs rosemary
- pinch Maldon sea salt for taste
- pinch Maldon pepper for taste
METHOD
In a pan or Dutch oven lightly sear the lamb for 10 minutes. Remove and place in a bowl.
In the same pan sear the carrots, onion and celery for another 10 minutes. Add the garlic and herbs. Place the onion mixture in a large deep pot or in your Dutch oven and add the lamb, the broth and remaining ingredients except potatoes. Cook for 30 minutes. Then add potatoes and cook for another 45 minutes.
Ready to serve!
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