Lamb with Olives and Herby Orange Sauce

Lamb with Olives and Herby Orange Sauce

Almost No Count recipe adapted from one I found online.  Count 2 pts for the whole thing for the wine.

Serves 4

600g lean lamb cut into cubes

frylight

2 onions sliced

6 garlic cloves, chopped

1 tbsp fresh rosemary leaves, chopped

1 tbsp tomato puree

200ml white wine (2pts)

1lit approx lamb stock

200g mixed olives in brine, drained

2 oranges, pared zest only, coarsely shredded

4 tomatoes, seeded and cut into strips

sal & pepper

Preheat oven to 170ºC/Gas 3.  Spray an ovenproof casserole with frylight and sear the lamb until browned all over.  Removes from pan.

Add onions and garlic to pan and cook gently until softened.  Sprinkle over the rosemary and add the tomato puree.  Cook 2-3 mins.

Pour in the white wine, reduce for a minute or so and add the stock, olives and shredded orange zest.  Return the meat to the pan and season.  Cover the pan.

Cook in the oven for 30-45 mins until the meat is tender and the juices run clear when pierced with a knife.

5-10 mins before cooking is complete, add the tomato strips and return to the oven.