LAMB STEW

Servings: 10

This rustic stew is given a fresh and lively tone by the addition of gremolata, and complemented boldly by the rich, robust taste of English Breakfast.

  • Ingredients

    • 1000 g lamb leg
    • Cut into pieces
    • 200 g onion
    • 25 g garlic
    • 350 g carrot
    • 70 g tomato puree
    • 300 ml red wine
    • 1500 ml water
    • 4 bay leaves
    • 1 dried chili
    • 1 tsp dried thyme
    • 1 tsp dried oregano
    • ½ lemon peel
    • Salt/pepper

    Gremolata

    • 2 lemon peel
    • Finely chopped
    • 50 g parsley finely chopped
    • 30 g garlic chopped
    • 200 g orzo pasta
  • Preparation

    1. Panfry the lamb pieces with some oil until golden brown and deglaze with red wine.
    2. Take out the meat and put in a casserole, panfry the carrot, onion and garlic for a couple of minutes, add herbs and spices and add everything into the casserole with the meat.
    3. Add water, salt and pepper and cook the lamb for 1.5 – 2 hours or until the meat is cooked.
    4. Cook the orzo according to instructions.
    5. Make the gremolata by mixing the ingredients together.

Allergens: Sulphites/gluten

RECOMMENDED PAIRING:

English Breakfast

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