Stewed lamb with mushrooms and rosemary
4 servings
240 minutes
Braised lamb with mushrooms and rosemary is a true culinary masterpiece inspired by European cuisine traditions. Slowly roasted meat absorbs the aromas of rosemary, garlic, and tomato paste, achieving a tender texture and rich flavor. Mushrooms add juiciness, while olives provide a savory note. The dish is perfect for cozy home dinners or festive gatherings, especially when accompanied by fresh green salad. It delights with its intense aroma and harmonious combination of ingredients, making each bite truly unforgettable.
1
Preheat the oven to 160 degrees. Heat a large skillet and add vegetable oil. Shape the meat into a roll, tie with string if necessary, and sear on all sides for 2 minutes until golden brown. Transfer to a greased baking dish.
- Vegetable oil: 3 tablespoons
- Lamb fillet: 1.5 kg
2
In the same pan, sauté the finely chopped onion for 8 minutes until soft, then add the chopped mushrooms and cook for another 3 minutes. Add the broth, minced garlic, rosemary, olives, zest, and tomato paste. Season with salt and pepper, bring to a boil, and pour over the meat.
- Onion: 2 heads
- Fresh champignons: 250 g
- Chicken broth: 600 ml
- Garlic: 4 cloves
- Fresh rosemary: 1 tablespoon
- Pitted olives: 30 pieces
- Lemon zest: 1 piece
- Tomato paste: 4 tablespoons
3
Cover with a lid and bake for 2.5-3 hours until the meat is very tender. If necessary, slightly reduce the heat.
4
Cut into pieces and serve drizzled with the resulting sauce, with green salad.