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Slow-cooked lamb with fennel, potato & lentils

Ingredients

  • Prep 10 mins
  • Cook 3.10 hr
  • Serves 4
  • Capable cooks
  • 1kg boneless lamb loin roast
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 2 teaspoons horseradish cream
  • 1/4 cup loosely packed coarsely chopped fresh oregano
  • 3 large (about 600g) desiree potatoes, thickly sliced
  • 2 brown onions, halved, thickly sliced
  • 3 (about 600g) baby fennel, trimmed, halved, thickly sliced
  • 2 celery sticks, trimmed, sliced
  • 200g (1 cup) brown lentils, rinsed, drained
  • 500ml (2 cups) Massel chicken style liquid stock
  • 80ml (1/3 cup) dry white wine
  • 1 teaspoon dried oregano
  • Salt & freshly ground black pepper
  • 1/4 cup loosely packed coarsely chopped fresh continental parsley

Directions

  • Step 1: Place lamb in a glass dish. Combine oil, garlic, horseradish and fresh oregano in a small bowl. Rub all over lamb. Cover with plastic wrap and refrigerate for 2 hours to marinate.
  • Step 2: Preheat oven to 160°C. Combine the potato, onion, fennel, celery, lentils, stock, wine and dried oregano in a large roasting pan.
  • Step 3: Heat a large frying pan over high heat. Add the lamb and cook for 2 minutes each side or until brown all over. Place lamb on top of vegetable mixture in the roasting pan. Cover with foil and move from oven and cook in preheated oven for 3 hours.
  • Step 4: Remove from oven and set aside for 10 minutes to rest. Season with salt and pepper.
  • Step 5: Use a sharp knife to carve lamb across the grain into thick slices. Spoon vegetable mixture among shallow serving bowls. Ladle over the cooking liquid. Top with lamb and sprinkle with the chopped parsley. Serve immediately.

Recipe Ingredient

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