Title: Italian Braised Lamb & Potatoes
Categories: Italian, Casseroles, Beef, Lamb
Yield: 6 servings
5 tb Olive oil 3 Garlic cloves crushed
1 kg Lamb, lean boneless from the 1 Capsicum red, cut into strip
2 Brown onions 500 g Potatoes, peeled & cut into
1/2 bn parsley, leaves only -
60 g Pecorino, grated
The potatoes should be yellow, waxy ones, such as Petrones or Desirees.
Heat half the oil in a large heavy pot. Brown lamb well in batches and,
using a slotted spoon, remove to a plate. Add remaining oil. Add onion
and cook until softened. Add parsley, garlic and capsicum. Return lamb
to pot, stir and add stock and freshly ground pepper to taste. (Don't add
salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer
for 30 minutes.
Add potato and simmer for another 20 minutes, or until lamb is almost
tender. Stir in cheese and cook for 10 minutes. Season with freshly
ground pepper and salt to taste.
Best if cooked 1 -
will improve in flavour during the resting period. Great for
entertaining, because it can be cooked well in advance, leaving you free to
get on with the many chores involved in throwing a party.
(Source: Australian Gourmet Traveller magazine)
(Posted by Mike Kear and the Cheesevan)