Recipe courtesy of Laura Calder
Total:
7 hr 5 min
Prep:
35 min
Inactive:
3 hr 15 min
Cook:
3 hr 15 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

Heat the oven to 300 degrees F\150 degrees C.

Sprinkle the lamb generously with salt and pepper. Heat a spoonful or two of the oil in a cocotte (Dutch oven) and brown the meat well on both sides, about 15 minutes per side. Remove the meat. 

Add another spoonful of the oil and cook the onions until soft, 5 to 7 minutes. While the onions are browning, peel, quarter and seed the tomatoes over a sieve set over a bowl to catch the juices. Reserve the tomatoes for later. Pour the juice into a 2 cup/500 ml measuring cup and add enough wine to fill. Deglaze the onions with the veal stock, stirring up the good bits from the bottom. Then add the wine and tomato juice mixture. Add the bay leaves, rosemary, thyme and garlic. Wet a piece of parchment paper and lay it over the meat, cover and bake 1 hour 30 minutes. 

While the lamb cooks, salt the eggplant and set in a colander to drain, about 30 minutes. Rinse and pat dry. Meanwhile, roast the red peppers. Once the lamb has cooked 1 hour 30 minutes, add the eggplant, tomatoes and peppers, cover and cook for another 1 hour.

Increase the heat to 400 degrees F/200 degrees C. Remove the lid and the parchment, add the zucchini and cook a further 45 minutes uncovered. 

For serving: Remove from the oven. Remove the herbs. Spoon the lamb onto plates, with the sauce spooned over.

IDEAS YOU'LL LOVE

Swordfish Provencal

Recipe courtesy of Ina Garten

Slow Cooker Pot Roast

Recipe courtesy of Food Network

Lamb Lollipops

Sticky Spicy Slow-Cooked Ribs

Recipe courtesy of Ree Drummond

Slow Cooker Beef Brisket

Recipe courtesy of Trisha Yearwood

Lamb Shepherd's Pie

Recipe courtesy of Valerie Bertinelli

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Roasted Leg of Lamb

Recipe courtesy of Bobby Flay

Slow-Cooker Split Pea Soup

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking