“This is a lovely, hearty dish for a chilly autumn night. The Cook with M&S smoked tomato paste really brings out the smoky flavours of the olives and tomatoes.”
Ingredients (serves 4)
1 tbsp olive oil
1 M&S lamb roasting joint (490g)
2 red onions, roughly diced
2 carrots, diced
2 celery sticks, diced
1 tsp dried oregano
A pinch of salt and pepper
1 105g jar of Cook With M&S smoked tomato paste
150ml red wine
400g tin chopped tomatoes
10 black pitted olives, sliced
100ml water
1 vegetable stock cube
150g cooked puy lentils
Preheat the oven to 180˚C/160˚C fan/gas mark 4.
Heat 1 tsp of olive oil in a lidded casserole dish over a medium-high heat and sear the lamb for a minute or so on each side, turning the meat regularly until it’s nice and golden. Remove the lamb from the pan and set aside.
In the same pan, add ½ tbsp more oil if needed, then add the onion, carrots, celery and oregano, and season with salt and pepper. Turn the temperature down to a medium heat and cook for 5-8 minutes until all the vegetables have softened. Add the Cook With M&S smoked tomato paste and cook out for 30 seconds.
Add the red wine to deglaze and cook for another minute until most of the liquid has gone. Add the chopped tomatoes and olives, then stir in the water and stock cube.
Simmer on a medium heat for 3-4 minutes, placing the lamb back on top.
Cover the dish with the lid and bake everything in the oven for 30 minutes, until the sauce is thickened. Remove the lamb to carve, then stir in the pack of puy lentils and simmer for a few minutes until everything’s heated through and the sauce is slightly thickened.
Serve with either crusty bread, mashed potato, polenta or steamed greens.
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