Lamb Stracotto with Orange and Olives
This slow cooked lamb stracotto with orange and olives is a delicious Italian pot roast, blending the distinctive lamb flavours with fruity citrus.
Ingredients
- 2 medium red onions chopped
- 2 cloves garlic chopped
- 1 tbsp parsely roughly chopped
- 2 sticks celery cut into rough chunks
- 1 tbsp tomato paste
- 750 grams leg of lamb cut into 1.5cm cubes
- 1 tbsp honey
- 200 ml red wine
- 400 grams tinned plum tomatoes crushed
- ½ tbsp thyme leaves finely chopped
- 2 bay leaves
- 1 orange zested and juiced
- 200 grams black olives pitted
- 4 medium potatoes peeled and quartered
- 200 grams frozen peas
Instructions
- Preheat the oven to 130°C
- Sauté the onions for 4-5 minutes in an oven proof pan until they start to brown, then add garlic, parsley and celery and continue to cook for a further 5 mintues. Stir frequently to avoid sticking.
- Add 1 tbsp of tomato paste and cook for one minute, then add the lamb and cook until the lamb has browned all over. Add the honey and then continue to sauté until the lamb is well coated with the honey.
- Raise the heat and add the wine, and cook until the wine has reduced by half. Then add the tinned tomatoes, herbs, the juice and zest of the orange, and the black olives, then cover the pan and put in the preheated oven for 30-40 minutes.
- Add the potatoes and cook for a further hour or until the meat is just tender. Then add the peas and cook for 10 minutes, then remove from the pan and serve.