Shepherd's Lamb Stew

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 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
• 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

Recipe

• 1 place lamb, tomatoes, onion, rosemary, sage and salt and pepper in an ovenproof dish.
• 2 add the garlic, potatoes, oil, and stock to dish and cook covered at 190 degrees f for about 1 hour.
• 3 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.
• 4 return sauce to the lamb.
• 5 sprinkle over the crumb/parmesan mix.
• 6 return to the oven to brown (about 10 minutes).
• 7 serve sprinkled with plenty of fresh parsley.