Potacchio Marchigiano with Lamb
Equipment
- Chef Knife
- Chopping Board
- Cast Iron Pan
Ingredients
- extra virgin olive oil
- 750 g leg of lamb cut into 1.5cm dice
- 2 large cloves garlic chopped
- 2 tbsp rosemary finely chopped
- 2 tbsp parsley finely chopped
- 1 tbsp tomato purée
- 125 ml white wine
- 1 tbsp tomato paste
- salt and freshly ground black pepper
- 200 ml passata
- 300 ml chicken stock 2
Instructions
- Pre-heat the oven to 350°C
- Cut 750g lamb leg into 2cm dice.
- Heat 2 tbsp of extra virign olive oil in a cast iron (or ovenproof) pan and brown meat on all sides. Remove the meat from the pan.
- Add the garlic and herbs to the pan (add more extra virgin olive oil if needed) and sauté for 1-2 minutes until they release their aromas.
- Raise the heat to medium and return the lamb to the pan and add the tomato paste, mixing well.
- Add the white wine and cook until the wine has evaporated.
- Add 3/4 cup of tomato sauce and a good pinch of salt and stir well, then add the stock.
- Cover the pan and slow cook in the pre-heated oven until the meat is tender, about 1.5 hours