Rustic one-pot lamb stew with potatoes, tomatoes, anchovies and olives
Supergolden Bakes
Supergolden Bakes
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Ingredients

  • Ingredients 900g | 2 lbs rolled shoulder of lamb, trimmed of fat
  • 4 large floury potatoes, peeled and cut into large cubes
  • 4 large shallots, peeled and quartered
  • 400 g | 14oz cherry tomatoes, halved (or use tinned chopped tomatoes)
  • 250 ml | 1 cup red wine
  • 250 ml | 1 cup lamb or vegetable stock
  • 4 anchovy fillets, finely chopped or use 1 tbsp anchovy paste
  • large handful red and green pitted olives, sliced
  • 2 sprigs fresh thyme, plus extra to garnish
  • 2 tbsp runny honey
  • 1-2 tbsp rapeseed (canola) oil
  • 1 small whole garlic or 6 cloves, peeled
  • salt and freshly ground pepper

Instructions

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