Lamb Stracotto with Olives and Orange
Yield: 4
Rich and slow cooked, Tasman Butchers Farm 88 lamb is gently braised until fork tender with red wine, sugo, olives and sweet orange, creating a deep sauce that balances savoury richness with bright citrus notes. Anchovy, garlic and caramelised onion melt into the base for added depth, while the long cooking brings everything together into a full flavoured winter braise. Finished with a glossy sauce spooned over the lamb, it is truly comforting.
Ingredients
Instructions
- Preheat the oven to 170°C. Trim excess fat from the Tasman Butchers Farm 88 butterflied leg of lamb and season lightly with pepper.
- Heat the extra virgin olive oil in a large, heavy-based casserole pan over medium-high heat. Add the lamb and brown well on both sides, allowing it to caramelise deeply, about 10 minutes in total. Remove from the pan and set aside.
- In the same pan, add the chopped red onion and cook until softened and lightly caramelised. Add the whole garlic cloves, anchovies and sliced orange, and cook for a further 4–6 minutes, allowing the anchovies to dissolve and the flavours to develop.
- Add the olives and pour in the red wine, allowing it to simmer briefly and reduce slightly. Stir in the sugo and fresh orange juice and bring the mixture to a gentle simmer.
- Return the lamb to the casserole, ensuring it is well coated in the sauce. Bring to a gentle simmer, then cover and transfer to the oven.
- Cook for 1½ to 2 hours at 160–170°C, or until the lamb is fork-tender and the sauce has developed a rich depth of flavour.
- Remove the lamb from the oven and allow it to rest briefly. Slice and serve with the sauce spooned generously over the top.