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Greek lamb & olive casserole

Method

  • Preheat oven to 160°C fan forced (180°C normal).
  • Heat a thin layer of oil in a large heavy-bottomed pot and brown the lamb on all sides. Remove and set aside.
  • Add more oil to the pot, if needed, and gently saute the onion and garlic until tender.
  • Then add the carrots with a little stock, the bay leaves, potatoes, dried oregano, seasonings and olives. Evenly spread out and place the lamb on top, in one layer, with any juices and the beef stock to almost cover.
  • Cover with the lid and cook in the oven for at least 1 hour until tender.
  • Serve with fresh oregano sprinkled on top.

Ingredients

  • 6 lamb leg steaks
  • olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, crushed
  • 2 medium carrots, cut into chunks
  • beef stock
  • 2 bay leaves
  • 12 chats (baby potatoes), scrubbed well & quartered
  • ½ tspn dried oregano
  • sea salt & freshly ground pepper
  • 18 small pitted black olives
  • chopped fresh oregano

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
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    1 cup250 ml
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    1 lb450 gm