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PREP 1 hour 30 minutes
TOTAL 6 hours
Serves
US | METRIC

INGREDIENTS

For the Mediterranean Lamb
  • 600 g Diced Leg of Lamb
  • Plain Flour To Dust Lamb
  • 100 ml Olive Oil
  • 300 ml Red Wine
  • 1 Large Brown Onion (Sliced)
  • 2 Cellary Sticks (Finely Sliced)
  • 3 Cloves of Garlic (Roughly Sliced)
  • 2 Large Handfuls of Cherry Tomatoes (Left Whole)
  • 2 Medium Sized Carrots (Chopped)
  • 1 Yellow Pepper (Sliced)
  • 1 Red Pepper (Sliced)
  • 300 ml Good Quality Lamb Stock
  • 2 tbsps Worcestershire Sauce
  • 2 tbsps Sugar
  • 3 tbsps Fresh/Dried Oregano (Finely Chopped
  • 1 tbsp Fresh/Dried Rosemary (Finely chopped)
  • Salt and Pepper to taste
  • 1 Large Handful of Green Queen Olives (Torn)
For the Gnocchi
  • 4 Large Russet Potatoes (Or similar)
  • 1½ Cups of plain flour
  • 1 tbsp Fresh/Dried Thyme (Finely chopped)
  • 2 tsps Salt (Plus extra for the water)
  • 1½ tbsps Finely Grated Parmesan
  • 1 Medium Egg (beaten)
  • 2 tbsps Sublime Garlic and Herb Butter
Low and Slow Mediterranean Lamb with Garlic Butter Fried Homemade Parmesan & Thyme Gnocchi

Low and Slow Mediterranean Lamb with Garlic Butter Fried Homemade Parmesan & Thyme Gnocchi

This is a hug of a dish

For The Lamb...

  1. Salt the lamb to your taste and leave for 10 minutes
  2. Lightly Dust the lamb in plain flour removing any excess
  3. In a large pot, add a drizzle of olive oil and set to a high heat
  4. When the oil is lightly smoking, in batches (if you cant add all the lamb so it all touches the bottom of the pan) add the lamb to the pot and brown off the meat with a light char. You are not looking to cook this through, just to add texture and flavour to the lamb.
  5. Remove the lamb and leave to one side in a bowl to catch all the juices
  6. In the same pot, reduce the temperature to a medium heat and add some olive oil and the onions and half the sugar to the pot. Stir well, scraping the bottom of the pan to get all the crispy bits mixed in, and keep moving regularly in order to avoid the onions burning. Cook for 5-10 minutes until starting to caramelise.
  7. Add the carrots and celery to the pan and cook for 5 minutes, stirring occasionally.
  8. Add the peppers and tomatoes and garlic and mix through well, add a lid to the pot and cook for 10 minutes stirring half way through.
  9. Add the lamb and juices to the pot, turn the heat up to a high medium temperature and stir through thoroughly.
  10. Once the pot is sizzling again, add the wine and leave undisturbed for 5 minutes/until the smell of alcohol has gone.
  11. Add the stock until covering all of the ingredients then add the Worcestershire sauce
  12. Bring to the boil then reduce the heat to a low medium temperature to a low simmer
  13. Add the remaining sugar and stir well and cook for 2 hours stirring every half an hour
  14. After 2 hours, season to taste, check sugar level, reduce the heat to a low temperature and pop a lid on and cook for another 2 hours stirring occasionally and breaking up any tomatoes that haven't broken up yet.
  15. After 2 hours, remove the lid, turn the heat up to a medium temperature add the olives and herbs and cook for an hour with the lid off keeping it a gentle simmer.
  16. Check seasoning, acidity and ensure the sauce has reduced enough. If it needs to reduce more, pop the heat up slightly and reduce until ready.

For The Gnocchi...

  1. Peel and quarter the potatoes and add to a pot of cold heavily salted water
  2. Bring to the boil and cook for a further 20-25 minutes (you should be able to put a knife into the potatoes and them not hold to the knife)
  3. Drain the potatoes and leave to one side to cool for 10 minutes
  4. Mash the potatoes ensuring no lumps or bits are left, add salt to taste and mix well through the potato
  5. Make a well in the middle of the potato and add the egg into the middle (don't do this if the potatoes are still hot as it will scramble the eggs) then mix through thoroughly
  6. Add the thyme to the mash mixture and stir through until well incorporated
  7. In a clean bowl add the potato mix and the parmesan together thoroughly
  8. Gradually add in flour until it starts to lose its stickiness and becomes like a dough. You may not need to add all the flour as it could dry out the dough and break up.
  9. Divide up the dough into 4 and roll each into a sausage shape (No wider than an inch and a half)
  10. Cut them into shape with a sharp knife, keep the gnocchi no wider than 1.5cm in width.
  11. In a pan of boiling heavily salted water add the gnocchi in batches to the water. Do not over crowd the pan as the gnocchi will stick together
  12. Cook until the gnocchi starts floating to the top of the water
  13. With a slotted spoon remove the gnocchi and excess water and place on lightly floured grease proof paper

Bringing the dish together...

  1. In a pan, on a medium high heat add the butter until it starts foaming, add the gnocchi and evenly toast the outside of the gnocchi moving it around often.
  2. Turn the pan up high and immediately add the Lamb mix. Cook until boiling.
  3. Serve Immediately!
Low and Slow Mediterranean Lamb with Garlic Butter Fried Homemade Parmesan & Thyme Gnocchi

Low and Slow Mediterranean Lamb with Garlic Butter Fried Homemade Parmesan & Thyme Gnocchi

This is a hug of a dish

PREP 1 hour 30 minutes
TOTAL 6 hours
favorite
print
rate
SERVES
US | METRIC

INGREDIENTS

For the Mediterranean Lamb
  • 600 g Diced Leg of Lamb
  • Plain Flour To Dust Lamb
  • 100 ml Olive Oil
  • 300 ml Red Wine
  • 1 Large Brown Onion (Sliced)
  • 2 Cellary Sticks (Finely Sliced)
  • 3 Cloves of Garlic (Roughly Sliced)
  • 2 Large Handfuls of Cherry Tomatoes (Left Whole)
  • 2 Medium Sized Carrots (Chopped)
  • 1 Yellow Pepper (Sliced)
  • 1 Red Pepper (Sliced)
  • 300 ml Good Quality Lamb Stock
  • 2 tbsps Worcestershire Sauce
  • 2 tbsps Sugar
  • 3 tbsps Fresh/Dried Oregano (Finely Chopped
  • 1 tbsp Fresh/Dried Rosemary (Finely chopped)
  • Salt and Pepper to taste
  • 1 Large Handful of Green Queen Olives (Torn)
For the Gnocchi
  • 4 Large Russet Potatoes (Or similar)
  • 1½ Cups of plain flour
  • 1 tbsp Fresh/Dried Thyme (Finely chopped)
  • 2 tsps Salt (Plus extra for the water)
  • 1½ tbsps Finely Grated Parmesan
  • 1 Medium Egg (beaten)
  • 2 tbsps Sublime Garlic and Herb Butter

For The Lamb...

  1. Salt the lamb to your taste and leave for 10 minutes
  2. Lightly Dust the lamb in plain flour removing any excess
  3. In a large pot, add a drizzle of olive oil and set to a high heat
  4. When the oil is lightly smoking, in batches (if you cant add all the lamb so it all touches the bottom of the pan) add the lamb to the pot and brown off the meat with a light char. You are not looking to cook this through, just to add texture and flavour to the lamb.
  5. Remove the lamb and leave to one side in a bowl to catch all the juices
  6. In the same pot, reduce the temperature to a medium heat and add some olive oil and the onions and half the sugar to the pot. Stir well, scraping the bottom of the pan to get all the crispy bits mixed in, and keep moving regularly in order to avoid the onions burning. Cook for 5-10 minutes until starting to caramelise.
  7. Add the carrots and celery to the pan and cook for 5 minutes, stirring occasionally.
  8. Add the peppers and tomatoes and garlic and mix through well, add a lid to the pot and cook for 10 minutes stirring half way through.
  9. Add the lamb and juices to the pot, turn the heat up to a high medium temperature and stir through thoroughly.
  10. Once the pot is sizzling again, add the wine and leave undisturbed for 5 minutes/until the smell of alcohol has gone.
  11. Add the stock until covering all of the ingredients then add the Worcestershire sauce
  12. Bring to the boil then reduce the heat to a low medium temperature to a low simmer
  13. Add the remaining sugar and stir well and cook for 2 hours stirring every half an hour
  14. After 2 hours, season to taste, check sugar level, reduce the heat to a low temperature and pop a lid on and cook for another 2 hours stirring occasionally and breaking up any tomatoes that haven't broken up yet.
  15. After 2 hours, remove the lid, turn the heat up to a medium temperature add the olives and herbs and cook for an hour with the lid off keeping it a gentle simmer.
  16. Check seasoning, acidity and ensure the sauce has reduced enough. If it needs to reduce more, pop the heat up slightly and reduce until ready.

For The Gnocchi...

  1. Peel and quarter the potatoes and add to a pot of cold heavily salted water
  2. Bring to the boil and cook for a further 20-25 minutes (you should be able to put a knife into the potatoes and them not hold to the knife)
  3. Drain the potatoes and leave to one side to cool for 10 minutes
  4. Mash the potatoes ensuring no lumps or bits are left, add salt to taste and mix well through the potato
  5. Make a well in the middle of the potato and add the egg into the middle (don't do this if the potatoes are still hot as it will scramble the eggs) then mix through thoroughly
  6. Add the thyme to the mash mixture and stir through until well incorporated
  7. In a clean bowl add the potato mix and the parmesan together thoroughly
  8. Gradually add in flour until it starts to lose its stickiness and becomes like a dough. You may not need to add all the flour as it could dry out the dough and break up.
  9. Divide up the dough into 4 and roll each into a sausage shape (No wider than an inch and a half)
  10. Cut them into shape with a sharp knife, keep the gnocchi no wider than 1.5cm in width.
  11. In a pan of boiling heavily salted water add the gnocchi in batches to the water. Do not over crowd the pan as the gnocchi will stick together
  12. Cook until the gnocchi starts floating to the top of the water
  13. With a slotted spoon remove the gnocchi and excess water and place on lightly floured grease proof paper

Bringing the dish together...

  1. In a pan, on a medium high heat add the butter until it starts foaming, add the gnocchi and evenly toast the outside of the gnocchi moving it around often.
  2. Turn the pan up high and immediately add the Lamb mix. Cook until boiling.
  3. Serve Immediately!
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