Casseroled Lamb with Tomatoes and Pesto

Name: Casseroled Lamb with Tomatoes and Pesto
Yield: Serves 6–8
Ingredients: 2 garlic cloves, skinned and finely chopped; 2 x 15-oz/420-g tins of tomatoes; ½ pint/285 ml dry white wine; A pinch of sugar; Salt and freshly ground black pepper; 3 lb/1.35 kg good stewing lamb (ask for a piece from the top of the leg), cut roughly into 1-in/2.5-cm chunks and trimmed of excess fat; 3 tbsp olive oil; 2 medium onions, skinned and finely sliced; 2 tbsp flour; Salt and freshly ground black pepper; 2 tbsp pesto

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

Pesto is a paste made from basil, pinenuts, olive oil and cheese. When basil is growing in the garden you can make your own pesto, but during the winter months I buy it ready-made in jars. It enhances tomato dishes tremendously. I like to serve this casserole with tagliatelle (or any noodles) tossed in cream and freshly grated Parmesan cheese, and a green salad.

Ingredients

Winter

Ingredients

Method