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Mediterranean Lamb Stew
Mediterranean Lamb Stew

Ingredients

800g Saint Meat's Lamb Forequarter Chops
400g Fresh Pappardelle
400g Can Diced Tomatoes
4 tbsp Basil, chopped
100g Kalamata Olives, sliced
2 cloves Garlic, chopped
50g Small Mushrooms, sliced
1 Bay Leaf
1 Onion, diced
1 Carrot, diced
1 tsp Smokey Paprika
1 tbsp Brown Sugar
700ml Beef Stock
100g Parmesan Cheese (optional)
Salt + Pepper

Method:

1. Season the chops with salt and pepper and brown both sides in a hot casserole dish with olive oil. Remove and set aside.

2. Using the same dish, add the onion, carrot and garlic and cook for 2 minutes, stirring. Add the browned lamb, olives, paprika, sugar, mushrooms, tomato and stock. Check seasoning, reduce heat to low and simmer for 2 hours.

3. Cook the pappardelle as per packet instructions. Serve with the stew and fresh basil.

TIP:  Lamb forequarter chops could be replaced with a lamb leg.