Recipe with Cheese from CheeseWorld - CheeseWorld on the Move

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Recipe with Cheese from CheeseWorld

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
          - shoulder cut into 4cm pcs       250 ml Lamb or beef stock
     2    Brown onions                      500 g  Potatoes, peeled & cut into
   1/2 bn parsley, leaves only - chopped           - 4cm pieces
                                             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 - 2 days ahead and refrigerated.   Like all casseroles, it
 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)

 
 
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