LAMB, TOMATO, OLIVE AND CHILLI POTATO BAKE

donna hay - - Favourite Things One-dish Bakes -

¼ cup (35g) plain (all-pur­pose) flour sea salt and cracked black pep­per

1.2kg bone­less lamb shoul­der, cut into 3cm cubes 2 ta­ble­spoons ex­tra vir­gin olive oil, plus ex­tra

for brush­ing

4 es­chalots (French shal­lots), halved

4 cloves gar­lic, crushed

400g can chopped toma­toes

1 cup (250ml) chicken stock

½ cup (60g) green Si­cil­ian olives

2 medium (600g) pota­toes, peeled and sliced 5mm thick

Pre­heat oven to 240°C (475°F). Place the flour, salt and pep­per in a large bowl and mix to com­bine. Add the lamb and toss to coat. Heat half the oil in a large shal­low oven­proof, heavy-based saucepan over high heat. Cook the lamb, in two batches, for 3 min­utes or un­til golden brown. Re­move and set aside.

Add the re­main­ing oil to the pan. Add the es­chalot and gar­lic and cook for 3 min­utes or un­til soft­ened. Add the toma­toes, stock and olives and stir to com­bine. Re­turn the lamb to the pan and bring to the boil. Top with potato, sprin­kle with salt and brush with oil. Place on an oven tray and cook in the oven for 22–24 min­utes or un­til potato is golden and crisp. Serve. SERVES 4.

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