October 08, 2018
Comfort Food, Dinner, Lunch,
Lamb/Mutton, Vegetables, Parsnips, Potatoes, Greek, Budget-Friendly, Winter, Weeknight Meals, Oven Bake, Stove Top, Canned Tomatoes more
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"From one of our national supermarkets and their free monthly magazine June 2018."
Preheat oven to 140C.
Heat half the oil in a large flameproof casserole pan over a medium-high heat and cook half the lamb, turning occasionally, for 5 minutes or until brown all over and then transfer to a plate and repeat with the remaining oil and lamb.
Cook the onion in the pan, stirring, for 5 minutes or until the onion softens and then add the garlic, paprika, oregano, fennel and thyme and cook for 1 minute or until aromatic.
Return the lamb to the pan with the tomato, red wine, stock, olives and half the rosemary and bring to a simmer, cover and transfer to the oven and bake, stirring occasionally, for 2 1/2 to 3 hours or until the lamb is fall off the bone.
Meanwhile to make the parsnip mash, cook the parsnip and potato in a large saucepan of boiling water for 15 minutes or until tender and then drain well.
Return to the saucepan with the butter and using a potato masher or fok to mash until smmoth and then add the cream and stir to combines and season to taste
Serve the lamb with the parsnip mash.
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