Name: White wine and lamb one pot
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 800 gram boned lamb leg, chopped coarsely; 1 large brown onion (200g), chopped finely; 1 cup (250ml) dry white wine; 600 gram kipfler potatoes, peeled, chopped coarsely; 2 cup frozen peas; 3 eggs; 1/2 cup (40g) finely grated parmesan; 1/3 cup coarsely chopped fresh flat-leaf parsley

White wine and lamb one pot

Warm your body and soul with this hearty lamb and potato stew, simmered in a fragrant white wine sauce for extra flavour. It makes a brilliant family dinner dish on cooler evenings.

Serves 4

Prep

20M

Cook

25M

Total

45M

Ingredients

2 tablespoon olive oil

800 gram boned lamb leg, chopped coarsely

1 large brown onion (200g), chopped finely

1 cup (250ml) dry white wine

600 gram kipfler potatoes, peeled, chopped coarsely

2 cup frozen peas

3 eggs

1/2 cup (40g) finely grated parmesan

1/3 cup coarsely chopped fresh flat-leaf parsley

Method

1.Heat oil in a 6-litre (24-cup) pressure cooker; cook lamb, in batches, until browned. Remove from cooker.

2.Cook onion in cooker, stirring, until soft. Return lamb to cooker with wine; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook about 20 minutes.

3.Release pressure using the quick release method; remove lid. Add potato; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook about 5 minutes.

4.Release pressure using the quick release method; remove lid. Add peas; simmer, uncovered, until peas are tender. Remove from heat.

5.Whisk eggs and cheese in a medium bowl; stir into hot lamb mixture until sauce thickens. Season to taste. Serve sprinkled with parsley and extra grated parmesan cheese, if you like.

Thickening a sauce with eggs at the end of cooking is done in many European countries such as Italy and Greece. Recipe is not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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