Name: Lamb with madeira and olive sauce
Cook time: 120 min
Total time: 120 min
Yield: 8
Ingredients: 1 teaspoon vegetable oil; 8 lamb drumsticks; 4 medium_piece (600g) brown onions, chopped finely; 8 clove garlic, peeled; 1/4 cup (30g) seeded black olives, quartered; 2 tablespoon tomato paste; 6 medium_piece (450g) egg tomatoes, halved; 1 cup (250ml) beef stock; 1/2 cup (125ml) madeira; 2 teaspoon dried rosemary leaves

Ingredients

1 teaspoon vegetable oil

8 lamb drumsticks

4 medium_piece (600g) brown onions, chopped finely

8 clove garlic, peeled

1/4 cup (30g) seeded black olives, quartered

2 tablespoon tomato paste

6 medium_piece (450g) egg tomatoes, halved

1 cup (250ml) beef stock

1/2 cup (125ml) madeira

2 teaspoon dried rosemary leaves

Method

1.Heat oil in 3 litre (12-cup) flameproof casserole dish. Cook lamb, in batches, until browned all over. remove from dish. Add onion and garlic, to dish, cook, stirring, until onion is soft.

2.Return lamb to dish. Add olive, paste, tomato, stock, madeira and rosemary, cook, uncovered, in moderate oven 1½ hours or until lamb is tender.

Recipe can be made a day ahead and refrigerated, covered.
Note

Woman's Weekly Food

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Ingredients

Method

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