Mediterranean Creamy Lamb Recipe
Tender cubed lamb, slowly simmered in a red wine and cream sauce flavoured with ratatouille and cannelini beans.
Recipe Ingredients
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15 ml SPAR olive oil
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900 g TENDER and TASTY cubed lamb
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50 ml SPAR cake flour
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250 ml dry red wine
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250 ml chicken stock (prepared with 1 stock cube)
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2-3 bay leaves
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FRESHLINE thyme
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FRESHLINE sweet basil, chopped
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FRESHLINE rosemary
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410 g can ratatouille
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400 g can cannellini white beans, drained
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125 ml SPAR fresh cream
Recipe Method
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Preheat oven to 180 ºC.
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Toss lamb and flour together to lightly coat the meat. Turn in heated oil in a pot, to brown all over. Transfer meat to the casserole dish.
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Pour on the wine, stock, all the herbs and ratatouille.
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Cover dish and cook for 1 ¼ hours until meat is very tender and the liquid is reduced.
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Remove the bay leaves and rosemary stalks Stir in the cannellini beans and cream, and reheat.
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Serve with soft polenta or tagliatelle.
Hints & Tips
The easiest way to remove the tiny thyme leaves from the stalk, is to pinch the top end and slide your fingers down the length of the stalk - the leaves will drop off easily