Regardless of whether it is prepared under a baking lid, on a skew or sauted, island lamb is a true specialty. This version prepared from carrots, olives and olive oil gravy, rounded with flavours and scents of Mediterranean herbs, comes from the island of Brač. Combined with boiled potato side-dish is a complete meal in Mediterannean spirit.
500 g (17.5 oz) lamb shoulder (without bones)
50 ml (1.7 fl oz) olive oil
1 teaspoon salt
½ teaspoon pepper
1 sprig rosemary
1 bay leaf
100 ml (3.4 fl oz) white wine
100 g (3.5 oz) carrots
80 g (2.8 oz) black olives (pitted)
1 teaspoon tomato concentrate
Clean the lamb (about 1 kg with bones) from bones and membranes. You can use the bones to prepare excellent soup or stock. Carve the meat in smaller pieces and fry on heated oil to get colour. Add rosemary, bay leaf, salt and pepper. Pour with white wine and wait for the alcohol to evaporate. Then pour with 500 ml warm water and cook for 40 minutes on mid heat.
Peel and slice the carrots, add them to the dish and cook for the following 20 minutes. Then add tomato concentrate and olives, and cook for another 5 minutes. As needed, add additional salt and pepper. Remove the herbs and sprinkle with chopped parsley.
Serve the lamb with boiled potatoes.