A perfect dish for Easter, this slow-braised lamb in a rich tomato and herb sauce is bursting with Mediterranean flavours. It pairs beautifully with roasted potatoes, crusty bread, or creamy polenta. Enjoy a comforting, rich, and festive Easter feast!
Ingredients
For the Lamb & Sauce:
- 1.5 kg (3.3 lbs) lamb shoulder or leg, cut into chunks
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 carrots, diced
- 1 celery stalk, diced
- 800g (28 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- 250ml (1 cup) red wine (optional)
- 250ml (1 cup) chicken or beef broth
- 2 tsp dried oregano
- 1 tsp ground cinnamon (for warmth)
- 1 tsp paprika
- 1 bay leaf
- 1 sprig fresh rosemary (or 1 tsp dried)
- Salt and black pepper to taste
For Garnish & Serving:
- Fresh parsley, chopped
- Grated Pecorino or Parmesan cheese
- Crusty bread or roasted potatoes
Method
- Sear the Lamb:
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the lamb with salt and pepper, then sear the pieces until browned on all sides (about 5-7 minutes). Remove and set aside.
- Sauté the Aromatics:
- In the same pot, reduce heat to medium.
- Add onions, carrots, and celery, sautéing for 5 minutes until softened.
- Stir in garlic and tomato paste, cooking for another minute.
- Deglaze & Simmer:
- Pour in the red wine, scraping up any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add the canned tomatoes, broth, oregano, cinnamon, paprika, bay leaf, and rosemary.
- Braise the Lamb:
- Return the seared lamb to the pot, stirring to coat in the sauce.
- Bring to a gentle simmer, cover, and cook on low heat for 2-3 hours (or until the lamb is fork-tender). Stir occasionally.
- Final Touches & Serving:
- Remove the bay leaf and rosemary sprig.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley and a generous sprinkle of grated cheese.
- Enjoy!
- Serve with crusty bread, roasted potatoes, or creamy polenta for a perfect Easter meal.
