Tuesday, May 24, 2011

Recipe: Greek Lamb Broth

When looking at the ingredients, I'm sure a lot of you will think 'white wine? with lamb??" but seriously, it works really well. Infact my boyfriend says this is his favourite lamb recipe that I make him- and I think it's darn delicious as well! It uses Greek flavours (lemon, oregano, sundried tomatoes) and fresh mint, which of course compliments lamb beautifully. I reckon this mixture of ingredients (minus the stock) would also work as a really good marinade for meats such as beef, lamb or fish, to roast or to barbeque. I serve this with nice warm crusty bread to mop up the juices, around the beautifully lean and tender lamb.

Greek Lamb Broth (serves 2)

2 tbsp extra virgin olive oil
1 white onion, chopped
1 clove garlic, crushed
350g lean diced lamb
1 tsp oregano
1 tbsp sundried tomato paste (or pesto)
Pinch saffron
200ml white wine
250ml chicken or lamb stock
1 tbsp finely chopped fresh mint (plus extra for garnish)
Small Squeeze of lemon with a little zest
Sugar, salt and pepper to taste.

1. On a medium heat, sweat the onion and garlic in the olive oil until soft. Add the lamb, oregano and some salt and black pepper and cook for a few minutes. Add sundried tomato paste and cook for 2 more minutes.
2. Add the white wine and saffron and cook for 5 minutes. Add the stock and mint and cook for 15 minutes, stirring occasionally.
3. Add the lemon and cook for a further 10 minutes.
4. Season to taste, garnish with fresh mint, and serve.

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