After numerous requests from guests attending the 'Wine, grapes and Dionysus' pop-up event, the recipe for the lamb is finally here:
For 2 portions:
- 400 grams of lamb shoulder, diced
- 5 tablespoons of olive oil
- 3 cloves of garlic, thinly sliced
- 1 tablespoon of thyme (fresh or dry)
- 200 ml of white wine
- 200 ml of vegetable stock
- 2 tablespoons of honey
Heat the olive oil in a deep pan and brown the lamb. If you are making more than 2 portions make sure to brown the lamb in batches so that it doesn't boil in its juices. Once all your meat is nice and brown, add the garlic and cook for 2 minutes.
Add the wine and thyme, increase the heat and let the alcohol evaporate. Once you can no longer smell the spirit, add the vegetable stock, cover with a lid and reduce the heat.
After 15-20 minutes open the lid and check whether there is still enough liquid for the meat to cook through. If it's running low, add some more stock.
After 60-90 minutes the lamb should be tender, depending how big the dices are. When you're happy with its consistency, add salt, pepper and the honey and stir through the sauce. You can adjust the sweetness with more honey or add a bit of lemon if it's too sweet for you.
Serve with lemon and oregano roasted potatoes and some proper garlicky tzatziki (recipe to follow)!