Oven Cooked Lamb Stew

Chicken Sausage Kale Pasta | Dining...
Chicken Sausage Kale Pasta | Dining In With Danielle
2020-02-19
oven cooked lamb stew
  • 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.

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