08 Aug Basque Lamb served with Rustic Olive Loaf

Posted at 18:03h in Courses, Lamb, Main Ingredient, Mains, Recipes by

Basque Lamb served with Rustic Olive Loaf
Basque Lamb served with Rustic Olive Loaf
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Basque Lamb served with Rustic Olive Loaf
Basque Lamb served with Rustic Olive Loaf
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Servings Prep Time
6-8 people 25 minutes
Cook Time
3 hours
Ingredients
Basque Lamb
  • 1,5 kg lamb shoulder cut into 5cm strips
  • 1 bottle Laborie Chenin Blanc
  • 3 sprigs of fresh rosemary
  • 10 sprigs of thyme
  • salt and pepper
  • olive oil
  • 15 ml Butter
  • 2 large onions, chopped
  • 3 large leeks, cleaned and chopped
  • 8 cloves garlic, grated
  • 15 ml sweet paprika
  • 5 large red bell peppers, roasted, deseeded and peeled
  • 2 Bay leaves
  • Handful of chopped parsley
  • Handful of chopped basil
  • Zest of two lemons
  • 1 tin whole peeled tomatoes, chopped
  • 500 ml Lamb stock
  • 500 ml Laborie Merlot
Rustic olive loaf
  • 1 kg white bread flour
  • 45 ml brown sugar
  • 15 ml salt
  • 10 g (1 sachet) instant yeast
  • 100 ml olive oil
  • 750 ml lukewarm water
  • 1 1/2 cups pitted black olives
Instructions
Basque lamb
  1. Oven Temperature: 160 degrees Celsius for the lamb and 200 degrees Celsius for the bread.
  2. Marinate the lamb overnight in the fridge by seasoning the lamb with salt and pepper in a large mixing bowl, cover the meat with the Laborie Chenin Blanc and add the sprigs of rosemary and thyme.
  3. Strain the juices from the meat and keep on the side.
  4. In a large pot heat the olive oil and brown the meat in the oil, deglaze the pan with the leftover marinating juices and reduce.
  5. Add a tablespoon of butter to the pan juices, melt, let it bubble and add the onions, leeks and garlic, sauté until golden brown.
  6. Add the meat back to the pot and add the sweet paprika, red bell peppers, bay leaves, parsley, basil, lemon rind, tomatoes, lamb stock and Laborie Merlot
  7. Stir through and bring to the boil.
  8. Cover the pot with a lid and place in the oven and bake for three hours until soft and tender.
Rustic olive loaf
  1. Mix the flour, sugar, salt and yeast together in a stand mixer fitted with a paddle attachment.
  2. On a slow speed, add the olive oil, water and olives all at once and mix until combined.
  3. Increase the speed and knead the dough until it comes away from the sides of the mixing bowl.
  4. Place the dough in an oiled bowl, cover with plastic wrap and leave to rise until doubled in size.
  5. Pour the dough onto a floured surface and cut into 2.
  6. Twist each piece of dough and place on a prepared oven tray. Leave to rest for 10 minutes.
  7. Bake for 25-30 minutes or until golden brown and cooked.