Lemon lamb casserole
To stop me from being lonely whilst Ben is away, and to give me someone to cook for, Ffi has been staying with me this week/I have been staying at her place. Whilst visiting the Good Food market in Hout Bay last week, we bought some lamb knuckles from Cape Country Lamb. Also selling from the Porter Estate market in Tokai, their farms provide a wide variety of lamb cuts (shanks, chops, racks, legs, knuckles etc) and hand made burgers. All free-range and organic.
We bought a large pack of lamb knuckles for just under R90. Deciding to cook them on the public holiday made things a little difficult as were were disorganised and forgot to pick up red wine before we finished work (PhD researchers don’t really get public holidays). Consequently this recipe came about as a bit of a last minute throw together of what we had in the house!
I estimate this would probably serve 6 people, as three of us had it for dinner and lunch.
1kg lamb knuckles
12 medium sized potatoes, chopped in to quarters, skins on.
4 cloves of garlic
2 lemons, juiced and cut into quarters.
3 tbsp black olives
6 tomatoes, quartered.
4 sprigs of thyme
2 sprigs rosemary
1 large glass of white wine
A splash of red wine vinegar
Caramelise the onions in a little butter/olive oil, add the garlic. Add the onions to a large, lidded, casserole dish. Brown the lamb in the pan used for the onion. Layer the lamb with the rest of the vegetables, olives, lemon quarters and herbs and pour over the wine, lemon juice and vinegar. Bake in the oven at 160 degrees until the lamb is soft and falling off the bone (about 1hr).
Serve with crusty white bread to mop up the deliciously rich sauce.