Recipe by JustJanS
This is my idea of comfort food. The recipe came from my sister, and we eat it often. She told me it was made so the shepherds could smell it cooking, and find their way home after dark.
Top Review by dale!
A really tasty dinner. I used what I had on hand so I changed white wine to red wine and used vegetable stock. Also I couldn't get any tiny potatoes so I used larger ones cut into quarters. I also substited fresh tomatoes for canned. It turned out great and the sauce was so delicious! I served this with steamed sliced zucchini.
- 1 1⁄2 kg lamb, cut in 2 cm dice
- 6 garlic cloves, lighly squashed
- 1 large onion, roughly chopped
- 125 ml good quality olive oil
- 3 ripe tomatoes
- 250 ml lamb stock (I use beef though!)
- salt and pepper
- 375 ml dry white wine
- 2 tablespoons rosemary, chopped
- 3 sage leaves, chopped
- 24 small potatoes (tiny , we use pink ones)
- 100 g shredded parmesan cheese
- 4 slices bread, crumbed
- fresh parsley, chopped
Directions See How It's Made
- Place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
- Add the garlic, potatoes, oil, wine and stock to dish and cook covered at 190 degrees F for about 1 hour.
- Pour off the cooking juices into a pan and reduce them over a high heat on the stove-top until a sauce like consistency is achieved.
- Return sauce to the lamb.
- Sprinkle over the crumb/parmesan mix.
- Return to the oven to brown (about 10 minutes).
- Serve sprinkled with plenty of fresh parsley.