Tuesday, May 18, 2010
I wondered why there were no photos of this dish in Tamasin Day-Lewis's "Simply the Best" - and now I know!!! Although not the prettiest meal you will ever serve up - it could well be the tastiest (certainly if you take work/taste ratio into account!!!)
TDL calls this Estouffade d'Agneau, but it is called the "nice lamb" here!!! It is so simple that you will find it hard to imagine how good it tastes - no wine, no garlic, no herbs - just a really good quality olive tapenade (TDL specifies Carluccio's crema do olive nere - this is what I usually use, but I have used my local delicatessen's home made tapenade and it was really good too).
She also specifies lamb shoulder - but I have such fat averse people in this house that I always use a leg of lamb, and it works perfectly.
Lamb with olive
1kg/2 1/2 lb cubed shoulder (or leg) of lamb
200g/7oz Carluccio's crema di olive nere
Excellent quality black olive tapenade with 1 tsp capers and pinch oregano.
Preheat oven to 150 C
Put the cubed lamb in the bottom of a heavy casserole
Empty the jar of tapenade over the meat.
Cover with a greaseproof paper lid and then the casserole lid.
Leave in the oven for 2 hours.
That's it !!!!!!!
I served it with mashed potato (to get maximum soakage!) and these veggies:
I fried a punnet of mushrooms in olive oil and a small amount of butter, then added asparagus, spinach and some left over cabbage - delicious (and worked really well with the lamb).
P.S. The photo of the lamb was taken after a couple of servings - you get more than that from 1kg meat!!!