Oven Cooked Lamb Stew2022-02-19
- 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.
- 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
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.
Place the lower grilling rack in turbo oven. Set oven temperature to 400°F (200°C).
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.
In a large bowl,combine carrots,turnips,,baby onions,tomatoes,wine and stock. Mix well and add mixture to the lamb.
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.