Italian Braised Lamb and Potatoes

Yields:	4 servings
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	Preparation	20 minutes
	Cooking	60 minutes
	Ready In	80 minutes

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Ingredients

5	tablespoons	olive oil
3	each	garlic cloves	crushed
1	kg	lamb	lean boneless from the shoulder cut into 4cm pcs
1	each	capsicum	red, cut into strips
250	ml	lamb, stock	or beef stock
2	each	onions	brown
500	grams	potatoes	, cut into 4cm pieces
1/2	bunch	italian parsley	leaves only
60	grams	pecorino cheese	grated

Directions

The potatoes should be yellow, waxy ones, such as Petrones or Desirees.

Heat half the oil in a large heavy pot.

Brown lamb well in batches and, using a slotted spoon, remove to a plate.

Add remaining oil.

Add onion and cook until softened.

Add parsley, garlic and capsicum.

Return lamb to pot, stir and add stock and freshly ground pepper to taste.

(Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes.

Add potato and simmer for another 20 minutes, or until lamb is almost tender.

Stir in cheese and cook for 10 minutes.

Season with freshly ground pepper and salt to taste.

Best if cooked 1 - 2 days ahead and refrigerated.

Like all casseroles, it will improve in flavour during the resting period.

Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party.

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Member Review

7 Layer Bars

This recipe was excellent. The whole family enjoyed it very much. It wasn't long before it was all eaten up. I will definitely make it again and pass it on.

Reviewed by jas_mg