Lamb Stifado with Crushed Herb Potatoes & Tzatziki
Holidays abroad may not be commonplace this year so why not bring the taste of Greece to your home with this simple and easy to follow recipe. Tender chunks of The Organic Butchery Lamb Shoulder simmer away slowly in a rich tomato and red wine sauce, accompanied by the warm fragrant aromas of cinnamon and bay leaves. Served with delicious crushed herb potatoes and homemade Tzatziki, this is the ultimate summer dish
Lamb Stifado with Crushed Herb Potatoes & Tzatziki
Holidays abroad may not be commonplace this year so why not bring the taste of Greece to your home with this simple and easy to follow recipe. Tender chunks of The Organic Butchery Lamb Shoulder simmer away slowly in a rich tomato and red wine sauce, accompanied by the warm fragrant aromas of cinnamon and bay leaves. Served with delicious crushed herb potatoes and homemade Tzatziki, this is the ultimate summer dish
- Serves: 4
- Prepare: 15 Minutes
- Cook: 2 Hours
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives
Ingredients
- 1kg boneless shoulder of lamb or 1kg diced lamb
- 1kg new potatoes
- 500ml greek yoghurt
- 400g tinned chopped tomatoes
- 250ml red wine
- 200ml beef stock
- 200g feta cheese
- 5 echalion shallots, cut in half
- 4 large sun-ripened tomatoes, quartered
- 3 bay leaves
- 2 rosemary sprigs
- 2 cinnamon sticks
- 2 tsp salt
- 1 cucumber, grated
- 1 tbsp oregano plus 1 tsp
- 1 tbsp thyme plus 1 tsp
- 1 tsp fresh mint, chopped
- ½ lemon
- lemon zest
- olive oil
Method
1. Preheat the oven to 200°C
2. Place the lamb on a chopping board and cut the shoulder into large chunks, roughly (2 inches) or use pre-diced
3. Pour a tbsp of oil into a frying pan and brown the lamb over a medium heat. Transfer the meat to a large saucepan or stockpot
4. Peel and cut the shallots in half, mince the garlic then transfer them to the saucepan/stockpot. Add the wine, beef stock, bay leaves, cinnamon and lemon to the pan and bring to the boil. Loosely cover the pan with the lid and reduce to a gentle simmer for 2 hours. Remove the lemon, bay leave and cinnamon before serving
5. Place the potatoes in a pan of water and boil them for 15 minutes. Drain the water and remove the potatoes from the pan. Using a rolling pin, gently bash the potatoes so they crack open slightly. Place them in a baking tray, drizzle with oil and cover in rosemary, oregano, thyme. Pop them in the oven and bake for 40 minutes or until golden brown
6. To make the Tzatziki, coarsely grate the cucumber into a container and sprinkle over 2 tsp salt (this helps draw out excess water from the cucumber). Leave for 30 minutes before draining in a fine mesh sieve, forcing the liquid out with your hands or spoon
7. Transfer the cucumber to a bowl and stir in the Greek yoghurt. Add minced garlic, 1 tsp oregano, 1 tsp thyme, 1 tsp fresh mint and 1 tbsp olive oil to the bowl and combine the ingredients together. Cover and refrigerate until ready to serve
8. When the lamb has cooked, serve with potatoes and garnish with lemon zest and crumbled feta cheese. Tzatziki can be served with the potatoes or as a side with some crusty bread to soak up the juices
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC LAMB?
All of our organic lamb comes from free-range animals born and reared in our lush, sustainable West Country pastures. Many lambs are grown quickly, fed on grain to ‘finish’ them at speed, we believe that it’s better for animals to grow at the rate nature intended and lead active lives
Frequently asked questions
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Our lambs are sourced from local farms and thrive on a diet of grass as well as clover and herbs.
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Organic lamb has to be certified by an approved organic body to a number of set organic standards. These include the space that an organic lamb animal has to graze, the way that it’s food is grown, without the use of pesticides and or unapproved fertilisers. The standards for organic lamb also cover use of medicines and other points that improve the welfare and conditions throughout the life of the animal and on through slaughter and butchery.
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When choosing lamb to purchase, it is worth carrying out some research. There are several studies that suggest organic meat is a healthier option, containing less saturated fat and higher in omega- 3 fatty acids, which are good for your heart. We believe organic lamb tastes better than commercially farmed alternatives, tasting ‘meaty’, rich, sweet and decadent. All of The Organic Butchery's lamb comes from our trusted local suppliers. They thrive on a diet of grass as well as clover and herbs. Growing slowly, the lambs build hearty immune systems and strong skeletons. All of this influences the way their meat tastes and cooks, we really believe that happy animals result in the best quality and best tasting meat.