Oven Cooked Lamb Stew
2022-02-19- Cuisine: Greek
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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Oven cooked lamb stew. Delicious lamb stew cooked in a halogen (turbo) oven.
Ingredients
- 2 pounds (960 g) lean boneless lamb shoulder,cubed
- 2 bay leaves
- 4 sprigs thyme
- 1 onion,peeled and quartered
- 1 leek,chopped
- 3 garlic cloves,peeled and crushed
- 2 pints (1.2 l) water
- 7 oz (210 g) baby carrots
- 7 oz (210 g) baby turnips
- 7 oz (210 g) baby onions
- 7 oz (210 g) small leeks
- 7 oz (210 ml) dry white wine
- 7 oz (210 ml) hot lamb stock
- 7 oz (210 ml) green beans,trimmed
- 7 oz (210 g) tomatoes
Method
Step 1
In a roasting pan,combine lamb,bay leaves,onion,leek,garlic and water. Season to taste with salt and black pepper and cover with aluminum foil.
Step 2
Place the lower grilling rack in turbo oven. Set oven temperature to 400°F (200°C).
Step 3
Put the roasting pan on the lower rack and cook for 15 minutes. Transfer the lamb to a large casserole dish and stain the vegetable juices over meat,discarding the vegetables and herbs.
Step 4
In a large bowl,combine carrots,turnips,,baby onions,tomatoes,wine and stock. Mix well and add mixture to the lamb.
Step 5
Place the casserole to the lower grilling rack of halogen oven,cover and cook at 480°F (250°C) for 10 minutes. Add the green beans and cook for a further 2 minutes.