Baked Greek lamb stew

Serves 4-6

  • 1 tbsp extra virgin olive oil
  • 8 forequarter chops, trimmed
  • 2 onions, cut into thick wedges
  • 2 fennel bulbs, trimmed, sliced
  • 2 stalks celery, sliced
  • 2 garlic cloves, sliced
  • 3 oregano sprigs
  • 1 rosemary stalk
  • 1 lemon, quartered, plus extra to serve
  • 1 tbsp ouzo
  • 1 1/2 cups beef stock
  • toasted pita bread, lemon wedges, to serve

Yoghurt Topping

  • 500g tub Greek yoghurt, excess liquid drained
  • 1/2 cup chopped mint
  • 1 egg white
  1. Preheat oven to moderate, 180C. Heat oil in large, flameproof casserole dish on high. Brown meat in two batches. Transfer to a plate.
  2. Saute onion, fennel, celery and garlic in same dish for 4-5 minutes until golden. Add herbs and lemon and cook, stirring, for 1 minute. Stir in ouzo to deglaze pan.
  3. Return lamb to pan with stock and bring to boil. Bake, covered, for 40-45 minutes until lamb is tender. Increase oven to hot, 200C.
  4. Yoghurt Topping. In a bowl, combine yoghurt, mint and egg white. Season to taste. Spread over stew. Bake, uncovered, for 10-15 minutes until firm and golden. Serve casserole with toasted pita bread and lemon wedges.

Tip: If liked, retain celery leaves and fry for 30 seconds as garnish. 

 

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