Lamb, tomato and olive potato bake
- ¼ cup (35g) plain (all-purpose) flour
- sea salt and cracked black pepper
- 1.2kg boneless lamb shoulder, cut into 3cm cubes
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- 4 eschalots (French shallots), halved
- 4 cloves garlic, crushed
- 400g can chopped tomatoes
- 1 cup (250ml) chicken stock
- ½ cup (60g) green Sicilian olives
- 2 medium (600g) potatoes, peeled and sliced 5mm thick
- Preheat oven to 240°C (475°F). Place the flour, salt and pepper in a large bowl and mix to combine. Add the lamb and toss to coat. Heat half the oil in a large shallow ovenproof, heavy-based saucepan over high heat. Cook the lamb, in two batches, for 3 minutes or until golden brown. Remove and set aside.
- Add the remaining oil to the pan. Add the eschalot and garlic and cook for 3 minutes or until softened. Add the tomatoes, stock and olives and stir to combine. Return the lamb to the pan and bring to the boil. Top with potato, sprinkle with salt and brush with oil. Place on an oven tray and cook in the oven for 22–24 minutes or until potato is golden and crisp. Serve. Serves 4
Photography: Chris Court
There are no comments for this entry yet.