Prep: 15 mins Cooking: 145 mins
300g lamb steaks, excess fat trimmed, halved
½ Tbs olive oil
1 garlic cloves, coarsely chopped
200g Coliban potatoes, halved
1 carrots, peeled, thickly sliced diagonally
50ml red wine
250ml passata (tomato pasta sauce)
½ cup chicken stock
85g tomato chutney
1 large sprigs fresh rosemary
50g (1 cup) frozen peas
Chopped fresh continental parsley, to serve
Method 1. Preheat oven to 180°C. Season the lamb with salt and pepper. Heat the oil in a large flameproof casserole dish or large frying pan over medium-high heat. Add one-third of the lamb and cook for 2-3 minutes each side or until browned. Transfer to a large plate. Repeat, in 2 more batches, with remaining lamb, reheating the dish between batches.
Add the garlic and cook, stirring, for 2 minutes or until soft. Add the potato and carrot, and cook, stirring occasionally, for 2 minutes. Add the wine and cook for 2 minutes or until the liquid has reduced by half.
Transfer the mixture to a casserole dish, if necessary. Add the lamb, passata, stock, chutney and rosemary. Cover and bake for 2 hours or until the lamb is tender and falls off the bone.
Use a large metal spoon to skim any fat from the surface. Stir in the peas. Season with salt and pepper. Sprinkle with parsley to serve. ** Serve with steamed rice (optional)
Source: Adapted from Good Taste