| Simple, no-effort dishes, with clear uncomplicated | | | | Heat the oil in a heavy bottomed pan, to which you |
| flavours are called for after all the rich Christmas | | | | have a lid, over a medium-high heat. Put in the lamb, |
| feasting. I went looking for a recipe to cook some | | | | garlic and rosemary and brown the lamb on all sides. |
| good Karoo lamb shoulder chops. Grilling would have | | | | (Don't let the garlic darken too much). Once the lamb is |
| toughened them, so some slow cooking was required. | | | | nicely browned, add salt and freshly ground pepper |
| Revisiting my Marcella Hazan cook books, I found a | | | | then pour over all the wine. Let the wine bubble and |
| couple of straightforward recipes that sounded good | | | | turn the meat over in it a couple of times, then turn |
| and put them both together. The result was delicious, | | | | down the heat and put on the lid. Cook at a gentle |
| an intense flavour that took me straight back to a | | | | simmer for 1-2 hours depending on the size of the |
| country restaurant in Italy, where they know how to | | | | meat pieces. Turn the meat once or twice during this |
| get the best from their ingredients without | | | | time. If all the liquid has evaporated before the end of |
| over-embellishing them. The meat is browned in oil with | | | | the cooking time, add two tablespoons of water. Once |
| garlic and rosemary, half a cup of white wine is poured | | | | the lamb feels tender when you pierce it with a fork, |
| over, then it is left to cook slowly for an hour and a | | | | take it out on to a warm serving dish. Draw off most |
| half. You end up with tender meat and the exquisitely | | | | of the fat with a spoon. If there is a lot of liquid in the |
| flavoured, reduced juices to drizzle over it. Make some | | | | pan, turn up the heat and let it bubble to reduce. If there |
| potatoes, cubed and roasted in olive oil to accompany | | | | is hardly any, add a couple of tablespoons of water |
| it, some salad and a perfect Sunday lunch fit for a king | | | | and scrape up the cooking residue to make a delicious |
| is yours for very little effort. | | | | gravy. Pour this over the lamb and serve immediately. |
| Italian Lamb Stew Recipe | | | | There are lots of variations on this basic recipe. If you |
| You can use most cuts of lamb for this recipe, from | | | | ever tire of this simple version, try adding one of the |
| large hunks on the bone, to chops, to boneless cubes | | | | following: |
| for stewing - the only difference is the amount of | | | | 450g/1lb fresh French/green beans topped and tailed |
| cooking time needed to make the lamb tender. For | | | | and added after the wine has bubbled, before you turn |
| large pieces about two hours, smaller pieces 1 - 1 | | | | the heat down. |
| ½ hours should be enough, but check for | | | | 225g/8oz tinned tomatoes with their juice, added after |
| tenderness - the meat should start coming away from | | | | the wine has bubbled, before you turn the heat down. |
| the bone easily. | | | | 1 red pepper peeled, de-seeded and cut into thin strips |
| 750g-900g (1 ¾ - 2lb) lamb | | | | added to the lamb near the end of its cooking time |
| 4-5 tablespoons vegetable oil | | | | After the holiday season of too much rich food and |
| 2 cloves of garlic | | | | complex flavours this was the breath of fresh air I |
| 1 sprig of rosemary or ½ teaspoon dried | | | | was looking for - simple and straightforward but |
| rosemary | | | | satisfying. My mouth is still watering at the memory! |
| 125ml/ ½ cup dry white winesalt and pepper | | | | |