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Baked Greek lamb stew

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 8 forequarter chops, trimmed

  3. 2 onions, cut into thick wedges

  4. 2 fennel bulbs, trimmed, sliced

  5. 2 stalks celery, sliced

  6. 2 garlic cloves, sliced

  7. 3 oregano sprigs

  8. 1 rosemary stalk

  9. 1 lemon quartered, plus extra, to serve

  10. 1 tablespoon ouzo

  11. 1 1/2 cups beef stock

  12. oil, for shallow frying

  13. toasted pita bread, lemon wedges, to serve

  14. 500g tub Greek yoghurt, excess liquid drained

  15. cup chopped mint

  16. 1 egg-white

Instructions Jump to Ingredients ↑

  1. Preheat oven to moderate, 180°C.

  2. Heat oil in large, flameproof casserole dish on high. Brown meat in two batches. Transfer to a plate.

  3. Saute onion, fennel, celery and garlic in same dish for 4-5 minutes, until golden. Add herbs and lemon, and cook, stirring, for 1 minute. Stir in ouzo to deglaze pan.

  4. Return lamb to pan with stock and bring to boil. Bake, covered, for 40-45 minutes, until lamb is tender. Increase oven to high, 200°C.

  5. YOGHURT TOPPING: In a bowl, combine yoghurt, mint and egg-white. Season to taste.

  6. Spread topping over stew. Bake, uncovered, for 10-15 minutes, until firm and golden. Serve with toasted pita and lemon wedges.

  7. TOP TIP If liked, retain celery leaves and fry for 30 seconds to use as a garnish.

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