- Serves: 4
- Cook Time:
- Prep Time:
- Effort: medium
- 2 kg lamb shoulder, boned out and skinned, excess fat trimmed off
- 3 cloves garlic, thickly chopped
- 150 ml olive oil
- 500 g mixture of onion, carrot, celery and leeks, finely diced
- 1 tbsp tomato purée
- 200 ml dry white wine
- 8 sprigs rosemary
- 8 sprig thyme
- 2 bay leaves
- 3 litres lamb stock
For the Tomato, Pepper and Olive Compote:
- 200 ml olive oil
- 2 cloves garlic, sliced
- 1 onion, sliced
- 1 red pepper, sliced into 3mm thick strips
- 1 green pepper, sliced into 3mm thick strips
- 1 yellow pepper, sliced into 3mm thick strips
- 100 g black olives, pitted
- 100 g green olives, pitted
- 1 sprig rosemary, chopped
- 6 sprig thyme, chopped
- 2 beefsteak tomatoes, sliced into strips
- 6 basil
- black pepper
For the Rosemary Sauce:
- 50 ml olive oil
- 4 shallots, chopped
- 2 cloves garlic, crushed
- 2 sprigs rosemary
- 100 ml white wine
- black pepper
For the Bread dough:
- 750 g strong bread flour
- 25 g butter
- 2 tsp salt
- 1 fast action dried yeast
- 450ml tepid water
- 4 sprigs rosemary
- 4 sprig thyme
- 1 tsp lavender flowers
1. First cook the braised lamb. Chop the lamb into small cubes and using a small, sharp knife cut an incision in each cube. Fill each incision with a piece of the chopped garlic.
2. Heat the olive oil in a large casserole dish. Fry the lamb in the dish until browned on all sides. Set the browned lamb aside.
3. Add the finely chopped onion, carrot and celery to the casserole dish. Sweat gently over a low heat for 10-15 minutes. Mix in the tomato puree and cook gently for a further 5 minutes.
4. Add the white wine and cook briskly until reduced by half. Return the lamb to the casserole dish and add the lamb stock, rosemary, thyme, and bay leaves. Bring to the boil, reduce the heat, cover and simmer for 1 hour.
5. Remove the lamb from the casserole dish. Strain the stock, discarding the vegetables and flavourings. Reserve the strained stock for the rosemary sauce.
6. While the lamb is simmering prepare the Tomato, Pepper and Olive Compote. In a large heavy-based saucepan heat the olive oil. Gently fry the onions for 3 minutes.
7. Add the garlic and sweat for a further 2 minutes. Add the sliced mixed pepper and cook gently for 5 minutes.
8. Add the olives, rosemary and thyme. Cook over a medium heat, stirring now and then, for 20 minutes until softened, Add the sliced tomatoes and fresh basil. Season with salt and pepper and set aside.
9. While the compote is simmering prepare the bread dough. Place the flour, salt and butter in a food processor. Add the easy-blend yeast and tepid water and process for 5 minutes until well-mixed into a dough.
10. Preheat the oven to 180ºC/Gas 4. Lightly knead the dough for 5 minutes, divide into 4 portions and shape into 4 balls. Roll out each dough ball into a circle. Place a rosemary sprig, thyme sprig and pinch of lavender flowers in the centre of the dough circle.
11. Mix the chopped braised lamb with half of the Tomato, Pepper and Olive Compote. Top the herbs on the pastry circles with a portion of lamb and compote mixture. Wrap the dough around the filling, sealing the edges together well.
12. Repeat this process making 4 parcels in all, dusting them with a little flour. Place the parcels on a baking sheet and bake for 20-25 minutes until the dough is golden-brown.
13. While the lamb parcels are baking prepare the rosemary sauce. Heat the olive oil in a heavy-based saucepan. Gently fry the shallot, garlic and rosemary for 5 minutes, stirring often and taking care that the mixture does not brown.
14. Add the white wine and cook briskly until reduced by half. Add the reserved lamb stock and cook briskly uncovered until reduced by half. Season with salt and freshly ground pepper. Strain into a serving jug.
15. Serve the lamb parcels with a portion of the remaining Tomato, Pepper and Olive Compote and the Rosemary Sauce.
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