1 large white onion, chopped
3 garlic cloves, crushed
4 courgettes (zucchini), cut in different shapes
1 large aubergine, sliced in rings
1/2 a kilo of lamb cut into chunks
4 fresh tomatoes cut in quarters
salt and pepper
500 mls chicken stock
A small glass of wine
Olive oil to cook
A little butter
Fry the onions and garlic in olive oil. Then a tablespoon of tomato purée. Add the chicken stock and glass of wine. Leave to simmer whilst you prepare the meat. In a frying pan, seal the meat in olive oil and butter. When brown on the outside, add to the other pan and turn the heat to medium for half an hour. Then add the courgettes, tomatoes and aubergines. Continue cooking for 20 minutes or so. I sometimes add oregano or sesame seeds. Nice served with plain white rice and a mixed salad.
Our whole family love lamb, so I decided to perk it up a little with a rich and sticky sauce. A change from roasting it or making a curry!
Serves 4 to 6
8 pieces of fillet neck lamb
Bunch of spring onions, washed and finely chopped
Half a cucumber, washed and cut into large chunks
Kikkoman soy sauce……2 tablespoons ( http://www.kikkoman.co.uk )
A splash of good quality balsamic vinegar
A dessert spoon of good quality honey
Salt and pepper to taste
To serve: mashed potato with half of the spring onions, German mustard, cream and butter…….any dark green vegetable such as purple sprouting broccoli, asparagus, green beans.
In a large frying pan, heat some olive oil, just enough to seal the lamb. Add the lamb and cook for about 2 minutes until the meat is sealed. Remove with a slotted spoon on to a plate and set aside.
Put half the spring onions in the oil and cook until translucent. Add the cucumber, baby tomatoes, oregano, soy sauce, balsamic vinegar, honey, salt and pepper to taste. Continue to cook for about 2 minutes to amalgamate the ingredients.
Transfer the meat to an oven proof dish with lid and pour over the ingredients from the frying pan. Lay half the green vegetables in the tray. Cook in an oven preheated to 180C for 20 minutes (rare) or 25 minutes (medium).
Serve with the creamy mashed potatoes and the other half of the green vegetables, gently steamed with a little salt.