Food & Wine
Sautéed lamb with tomato and vegetables
Forgo the traditional roast in favour of something more creative, with this flavoursome Italian dish.
Ingredients:
- 1.2kg lamb shoulder
- 1 onion
- 1 trimmed herb garnish
- 150 grams Mutti Tomato pulp
- 30 g tomato paste
- 30 g wheat flour
- 3 centilitres olive oil
- 6 pinches salt
- 6 grinds ground pepper
- 200 grams grelot onions
- 4 bunches carrots
- 200 g green beans
- 6 g mini turnips
- 500 g peas with pod
- 2 cloves of garlic
- 60 g caster sugar
- 90 g unsalted butter
- 20 g rock salt
- 6 pinches salt
Method:
- To cook the meant, preheat oven to 180°C.
- Peel and chop the onion.
- Trim and remove the nerves from the meat and cut into chunks.
- In a pan with a drizzle of olive oil, sear the seasoned meat for 3-4 minutes on all sides. Add the diced onion and garlic and lightly brown. Sprinkle with the flour and cook over a medium heat for 5 min. Add the tomato paste, then wet with cold water and pour the tomato pulp to cover the meat. Add the herb garnish and bring to the boil, leave covered to simmer.
- Cook in the oven for 1 hour 30 minutes.
- Check the progress of the meat. Check the consistency of the sauce (cook it without the lid to reduce it if it is too liquid) and season with salt and pepper.
- To cook the vegetables, clean and peel the garlic.
- Peel the carrots and turnips. Cut the turnips into wedges and carrots into large strips.
- Peel the onions. Shell the peas and beans and cut them into 3cm pieces.
- To glaze the vegetables, place the onions, turnips and carrots as flat as possible in three different pans. Add enough water to cover, add the butter, salt and sugar. Cover with a disc of greaseproof paper and cook on a high heat until the liquid has completely evaporated and the butter-sugar mixture coats the vegetables. If needed, add a little water and cook a few more minutes. For the onions, continue cooking until the sugar caramelizes slightly.
- Bring a large pan of salted water to boil and cook the beans and peas. Once cooked cool in ice cold water, to stop the cooking.
- When ready to serve, reheat all the vegetables with a little water (the butter from the glazed vegetables is enough). Also warm the meat.
- Arrange the lamb in a dish and generously cover with the vegetables, or serve in individual plates.
What’s your favourite way to serve lamb? Let us know in the comments below.
Recipe courtesy of Mutti Solo Pomodoro. For more recipes, visit their website.
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