• 4servings
  • 110minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, P
MineralsCopper, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 400 g lamb steaks , cut into 4 tbsp finely choppedleaves rosemary

  2. 8 tbsp finely chopped mint leaves

  3. 3 tbsp white wine vinegar

  4. 3 tbsp honey

  5. 1 tsp sea salt and freshly ground black pepper

  6. 2 large onions , cut into 100 g button mushrooms

  7. 3 sticks celery , cut into 2cm cubes

  8. 175 ml red wine

  9. 175 ml water

  10. 3 courgettes , finely sliced

  11. 2 carrots , finely sliced

  12. 2 leeks , finely sliced

  13. 5 tbsp olive oil

  14. 6 tbsp pine kernels , toasted

Instructions Jump to Ingredients ↑

  1. Place the lamb into a bowl and add the rosemary, mint, vinegar, and honey. Season with salt and freshly ground black pepper and transfer to the fridge for about 4 hours, to marinate.

  2. Pour the oil into a large casserole and fry the onion, mushrooms, celery and potatoes for about 5 minutes, until softened.

  3. Add the lamb and marinade and cook for a further 2 minutes.

  4. Add in the wine and the water and cook for about 2-3 minutes, until the wine has evaporated. Season with salt and pepper; cover the pot with the lid and leave to cook on a low heat for about 1 hour and 30 minutes, stirring occasionally.

  5. While the casserole is cooking, prepare the salad. Pour the olive oil into a saucepan and fry the sliced vegetables for about 2 minutes, until just tender.

  6. Stir in the pine nuts and season with salt and pepper.

  7. Pile the warm salad into the middle of 4 dinner plates and spoon some of the lamb casserole into the middle. Serve straight away.


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