Slow Cooked Lamb with Jok ‘n’ Al Tomato Ketchup
A dish packed with goodness and flavour – and all the work is done within 30 minutes, then sit back and relax. Stirring 2025 OFPA Gold Medal-winning Jo’n’ Al Tomato Ketchup into the stock-based sauce, adds depth of flavour – umami notes. You can switch out the parsnip and swede for one kumara and a handful of yams.
Serves 4
500g diced lamb
3 tablespoons seasoned flour
3 tablespoons olive oil
1 small leek, white and light green parts, finely sliced
1 onion, finely sliced
2 cloves garlic, finely sliced
2 medium carrots, lightly peeled and diced
1 large parsnip, peeled and diced
½ small swede (about 200g), peeled and diced
2 tablespoons Jok ‘n’ Al Tomato Ketchup
500ml chicken stock
250g fregola tostata (meaning lightly toasted)
Gremolata
a large handful of flat leaf parsley leaves, finely chopped
2 cloves garlic, finely chopped
finely grated zest of 1 large lemon
Method
Heat the oven to 170°C.
Heat a large frying pan over medium-high heat. Roll the diced lamb in the seasoned flour. Add two tablespoons oil to the pan and when hot, add the lamb, in two batches, and brown on both sides, transferring to a casserole dish as you go.
Reduce the heat to low and add the remaining olive oil, leek, onion and garlic. Cook gently until the leek and onion begin to soften, then add the carrots, parsnip and swede. Stir in any remaining seasoned flour.
Pour in the Jok ‘n’ Al tomato ketchup and the stock. Bring up to the boil, taste for seasoning, adding salt and pepper, as needed, then pour over the lamb. The lamb should just be covered in stock.
Cover with a tight-fitting lid and place in the oven for 2 hours to cook until the lamb and vegetables are tender.
Meanwhile, about 15 minutes before the lamb is cooked, bring a large pot of lightly salted water to the boil. Add the fregola tostata and cook at a good boil for 10 minutes until tender. Drain well.
Mix the gremolata ingredients in a small bowl.
Serve the lamb with the fregola tostata and sprinkle with some gremolata. Pass any extra gremolata separately and extra Jok ‘n’ Al tomato ketchup.
Add steamed leafy greens or broccoli to your plate.