Wednesday, August 10, 2016

Lamb Casserole With Green Olives (Ragoût de Mouton aux Olives ertes)

This casserole is from the French Languedoc/Pyrénées region which is famous for its tasty lamb and this delisious casserole. It is cooked for a long time at a moderate temperature which makes it really soft and tender. The green olives also contribute to its great flavor. Not to mention the orange zest…mmmmmm. Serve over rice, risotto or mashed potatoes. Bon Appetite!


about 2 lb deboned lamb shoulder, cut into large cubes 
kosher salt 
freshly ground pepper 
2 Tbsp olive oil, plus extra for drizzling 
1 tsp butter 
1 medium carrot, diced 
1/2 medium onion, diced 
1/2 Tbsp tomato paste (concentrated puree)
5 fl oz (150 ml) dry white wine or Resling  
3 cloves garlic, crushed 
3x5 cm (2 in) strips orange zest 
15 - 18 green olives 
200 ml chicken stock 
1 large tomato, cut into 8
1 spring thyme 
1 bay leaf 
a few basil leaves to garnish 


Preheat oven to 275 F (140 C). Season the lamb with salt and pepper. I use quite a bit of salt. Heat the oil in an ovenproof saucepan or casserole dish and brown the lamb on all sides over high heat. 

Add the butter, followed by the carrot and onion, and stir for 2 minutes. Add the tomato paste and stir well. Add the wine and bring to the boil. Add the garlic, orange zest, olives, chicken stock, tomato, thyme and bay leaf. Stir well and bring to a simmer. Cover with a lid and bake in the oven for 3 hours, or until the meat is tender. Garnish with basil leaves, drizzle with extra olive oil and serve.

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