Lamb with sun-dried tomatoes and basil
Serves 4–6
Ingredients:
Olive oil
2 cloves garlic, crushed
900 g (2 lb) diced lamb
110 g (4 oz) sun-dried tomatoes
in oil, drained
1 tbsp dried parsley
25 g (1 oz) basil
275 ml (
1
/
2
pint) vegetable stock,
using
1
/
2
a cube
3 tbsp flour, to thicken
Salt and freshly ground black
pepper
Method:
1. Heat the oil in a large frying pan. Gently fry
1 clove of garlic with the lamb for
approximately 5 minutes, until cooked.
2. Place the sundried tomatoes with the 2nd
clove of garlic, parsley, basil and vegetable
stock into a blender. Blend into a coarse
sauce. Transfer into the frying pan and use
the flour to thicken.
3. Put the lamb into a solid container and cover
with foil. Cook at 120°C for
20 minutes or at 100°C for 40 minutes. This
will allow the lamb to tenderise and the
flavours to infuse.
139
Tip
For some extra “kick” try using the
Chilli and basil oil from page 181.
