in Turkey

Lamb – tomato – ragout

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Ingredients for 4 servings:

  • 750 g lamb, leg or shoulder without bone
  • 2 tbsp oil (olive oil)
  • 2 stalk(s) leeks
  • 500 g tomatoes
  • 125 ml water
  • 4 tsp broth (Bouillon Mediterranea)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 200°C. Wash the lamb, pat dry, and cut into cubes. Heat olive oil in an ovenproof pot and sear the meat on all sides for about 10 minutes. Trim and wash the leeks, cut into rings, and sear for 2 minutes. Blanch the tomatoes, peel them, remove the blossom ends, and quarter them. Add the tomato quarters to the roasting pan. Add water and Mediterranean Bouillon. Cook in the covered oven for about 60 minutes. Serve with rosemary potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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