tsp Country Range Tomato Paste splash of olive oil salt and pepper to taste
1
Step 1
Pre-heat the oven to 170°C/325°F/Gas Mark 3.
2
Step 2
Place a splash of olive oil into a hot pan and seal the lamb until golden brown. Remove from the pan and leave to one side.
3
Step 3
Place the pan back on the heat and add butter. Fry the carrots and onions until slightly golden then add the tomato paste and cook for 5-6 minutes. Add the flour and cook for a further 5-6 minutes.
4
Step 4
Add the lamb stock and mix to a smooth, rich sauce. Add the garlic and herbs and allow to simmer for 10-15 minutes.
5
Step 5
Place the lamb into an ovenproof dish, cover with the sauce and then put into the oven for an hour.
6
Step 6
Remove from the oven and top with the sliced potatoes, season and then put back in for a further hour at 150°C/300°F/Gas Mark 2.
7
Step 7
When the potato is cooked and golden brown, remove from the oven. Brush with a little butter and serve. Great with Country Range Pickled Red Cabbage.
Ingredients
25 g shoulder of lamb, diced
1.5 g lamb stock
2 g carrots, peeled and finely diced
1 g onion, peeled and finely diced
2 tsp Country Range Dried Rosemary
125 g Country Range Butter
80 g Country Range Plain Flour
1 g large potato, peeled and sliced
1 g pinch fresh parsley, chopped
1 tsp Country Range Garlic Purée
2 tsp Country Range Tomato Paste splash of olive oil salt and pepper to taste