A classic Sunday lunch, with no fuss but masses of flavor! Serve with rice or roast potatoes.
Serves: 4 Preparation time: 15m Baking time: 1:45′ Ready in: 2h
Ingredients
1½ kg leg of lamb, in cubes
3 garlic cloves, chopped
1/3 cup fresh rosemary
500 gr cremini mushrooms
20 cherry tomatoes
1 lemon, juiced
½ cup extra-virgin olive oil
1 glass of white wine
1 tbsp sweet paprika
salt, black pepper freshly ground
Method
Step 1
Remove the lamb from the fridge 1 hour before cooking, to come up to room temperature.
Step 2
Preheat the oven to 200C. In a large pan heat the oil and fry the meat, mushrooms and garlic.
Step 3
Add cherry tomatoes, paprika and stir for 1-2 minutes. Season with salt and pepper and transfer everything in ovenproof dish with lid.
Step 4
Sprinkle with rosemary leaves and pour in the wine. Cover with lid and cook for 1 hour and 15 minutes.
Step 5
Uncover the lamb, sprinkle with a little more paprika, pour in the lemon juice and cook for another 15-20 minutes. Serve warm with some rice or roast potatoes.
