📝 Ingredients
- 600 grams Potatoes (1.3lb) (waxy potatoes (we used charlotte potatoes))
- 1 Courgette (chopped chunky)
- 1 Carrot (large chopped)
- 1 Pepper (green chopped chunky )
- 1 small Aubergine (chopped chunky)
- 1 large Onion (chopped chunky)
- 850 gram Diced lamb (1.8lb) (shoulder or leg of lamb (deboned and cut into nice size chunks) or buy already diced)
- 1 tbsp Garlic Puree (or finely chopped fresh garlic )
- 1 tbsp Sundried Tomato Puree (or tomato puree )
- 80 ml Olive oil (1/3 cup) (+ extra 2 tbsp for the last step)
- Thyme, rosemary and sage (you can choose other fresh herbs you like)
- 250 ml White wine (1 cup)
- Black pepper and salt (seasoning)
👨🍳 Instructions
- Preheat oven to 200°C fan / 220°C / 425°F / Gas mark 7If you have not bought 850 gram Diced lamb (1.8lb), cut your lamb shoulder or leg into large chunks and place to one side.
- Make oil marinade - Mix 80ml of 80 ml Olive oil (1/3 cup) in a bowl with 1 tbsp Garlic Puree, 1 tbsp Sundried Tomato Puree Black pepper and salt.
- Add 600 grams Potatoes (1.3lb) and all the vegetables 1 Courgette, 1 Carrot, 1 Pepper, 1 small Aubergine, 1 large Onion into a large lidded casserole dish.
- Place diced lamb on top of the vegetables, pour the marinade and 250 ml White wine (1 cup) over the top.
- Add the Thyme, rosemary and sage , trying to keep the herbs on top. So you can easily remove the herb stalks once cooked.
- Place lid on the casserole dish and cook for 1hr 30 minute If you do not have a lid cover very well with kitchen foil
- Take the lid off, remove any thick herb stems. Stir in 2 tbsp of olive oil.Cook for a further 20-30 mins.
- Serve with fresh homemade bread to dip into the juices.