Mediterranean Lamb Stew

Slow baked Lamb

Half a Shoulder of Lamb
1 Bulb of Garlic roughly chopped
3 Medium Sized Onions roughly chopped
3/4 of a bottle of red wine
Salt and pepper to season

Place the shoulder of lamb in a cast iron pan
Add the garlic onions and red wine don’t worry if it doesn’t cover the meat
Bake with the lid on a 180degc for one and a half hours
Leave to cool in the oven overnight

This produces about 6 portions of lamb which you can free or make into the following dishes

• Slow Roasted Lamb with Harrissa served with Chickpea and Green Bean salad
• Lamb , Bean and Kale Stew
• Quick Lamb and Lentil Stew- with Spelt Bread

Mediterranean Lamb Stew

This version adds to each  portion of lamb and stew sauce

• 3 cups of tomatoes 
• 1/2 cup of water
• 1 cup of orzo
• 2 tbsp of whole black olives
• dried thyme
• salt and pepper .

These should be simmered together for 15 minutes until the orzo if al-dente .  I am a recent convert of orzo at the moment it adds a nice  bite to stews like lentils , a little starchiness leaches from the pasta thickening the sauce