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Baked lamb with vegetables and red wine sauce

By Stavri Kaourani

Preparation time: 15 minutes

Cooking time: 2 hours

Difficulty: 3/10

Serves: 6


  • 2 kg lamb cut into large pieces
  • 2 bell peppers
  • 2 onions
  • 1 leek
  • 2 large carrots
  • 2 cloves garlic
  • 1 tbsp oregano
  • 1-2 sprigs of fresh thyme
  • 1-2 sprigs of fresh rosemary
  • 3 tbsp Dijon mustard
  • 400ml diluted beef or chicken broth
  • 2 tbsp flour for all uses
  • 150ml red wine (0/5 cup)
  • 1/4 cup olive oil
  • Grate and juice of 1 lemon
  • Salt
  • Pepper

Cooking Method

1. Cut the onions, peppers into 4 and the carrots with the leeks into thick slices
2. In a large deep pan, spread the pieces of lamb, chopped vegetables, garlic cloves, oregano, thyme and rosemary.
3. Prepare the sauce: place a saucepan on low heat and add the flour and wine. Stir and then add the broth, letting it boil for 10 minutes. At this point it will thicken slightly. Add the mustard and mix.
4. Transfer the sauce to the pan until it covers the entire surface of the meat.
Pour over the olive oil, add the lemon juice and the zest and season with salt and pepper. If necessary, mix all the ingredients with clean hands to cover the whole meat again.
6. Wrap the pan tightly with greaseproof paper and aluminum foil and bake in a preheated oven at 200 degrees for 1 hour.
7. Uncover the pan, lower the oven to 170, and continue cooking for another 1 hour until the meat is well browned and absorbs most of the sauce.

Nutritional information:
Per 100 g
Calories: 195 kcal
Fat: 14.5 g
Saturated fats: 5.8 g
Carbohydrates: 2 g
Fiber: 0.5 g
Sugars: 1 g
Protein: 10.5 g