Slow Cooked Greek Lamb

Cook Time 1 hour

Servings 4

Ingredients

500g lean lamb leg, diced into 2 cm cubes
5ml olive oil
80g red onion, peeled and diced into 2 cm cubes
80g continental eggplant, finely diced
3 cloves of garlic, peeled & minced
20g tomato paste
50ml red wine
500g tinned tomato pulp
1 tsp brown sugar
10g salt
Pinch of black pepper
100g French lentils
120ml red capsicum, diced and diced into 1 cm cubes
1 handful flat-leaf parsley, finely diced

Lemon & Oregano Potatoes:
750g Pontiac potatoes, roughly diced
10ml lemon juice
10ml olive oil
½ tsp dried oregano

Steamed Vegetables:
160g cauliflower, cut into small florets
160g green beans, topped, tailed & cut in half

Method

Bring lentils to a boil in a pot of water and cook until al dente, remove and rinse with cold water and reserve for later.

Heat olive oil in a large deep saucepan, over high heat. Add the onions and sauté for 4 – 5 minutes, then add lamb leg and cook for a further 6 minutes or until browned on all sides.

Add the eggplant garlic & tomato paste then cook for a further 2 - 3 minutes, then add red wine and bring to a boil to allow the alcohol to steam off.

Add cinnamon, tomato pulp, salt & pepper, then bring to a simmer and cover and cook on a low heat for 30-40 minutes or until the lamb is tender. Once the lamb is tender add the reserved lentils and capsicum and cook with the lid off for 3 – 4 minutes and allow casserole to reduce slightly. Finish by stirring through freshly chopped parsley.

Season potatoes with olive oil, lemon juice & dried oregano then place on a sheet on a nonstick baking tray and oven roast at 180°C for approximately 10 – 12 minutes, until al dente & slightly caramelised.

Steam vegetables, then serve with slow-cooked lamb and lemon & oregano potatoes.