Lamb casserole with green olives

Lamb casserole with green olives

Ragoût de mouton aux olives vertes

By
From
Taste le Tour
Serves
4

From the Languedoc/Pyrenees region by Philippe Mouchel

The Pyrenees region is famous for its tasty lamb, and this delicious casserole benefits from being cooked for a long time at a moderate temperature. When it’s ready, the meat should be soft and tender.

Ingredients

Quantity Ingredient
800g deboned lamb shoulder,, trimmed of excess fat and cut into large cubes
salt
freshly ground black pepper
2 tablespoons olive oil, plus extra for drizzling
1 teaspoon butter
1/2 medium carrot, diced
1/2 medium onion, diced
1/2 tablespoons tomato paste
150ml dry white wine
3 garlic cloves, crushed
3 5 cm strips of orange zest
15 green olives
300ml chicken stock
1 large tomato, cut into 8 pieces
1 sprig thyme
1 bay leaf
basil leaves, for garnishing

Method

  1. Preheat the oven to 140°C.
  2. Season the lamb with salt and pepper. Heat the olive oil in an ovenproof saucepan or casserole dish and brown the lamb on all sides over a high heat.
  3. Add the butter, followed by the carrot and onion and stir for 2 minutes. Add the tomato paste and stir well. Add the wine and bring to the boil. Add the garlic, orange peel, olives, chicken stock, tomato, thyme and bay leaf. Stir well and bring to a simmer. Cover with a lid and bake in the oven for about 3 hours, or until the meat is tender.
  4. Garnish with basil leaves, drizzle with extra olive oil and serve.
Tags:
Taste le Tour
Gabriel
Gate
French
France
European
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