Lamb Stew Bread Bowl
- For the marinade:
- 600 grams lamb (from the shoulder)
- 3 garlic
- 5 fresh thyme
- 400 milliliters olive oil
- 2 bay leaves
- 1 teaspoon pink peppercorns
For the marinade: Rinse the lamb, pat dry and chop. Peel the garlic. Rinse the thyme and shake dry. Place the meat with the garlic and the thyme in the olive oil. Add the bay leaves and pink peppercorns, cover and let marinate in the refrigerator overnight.
The next day, wash the tomatoes, cut in half, remove the seeds and dice into cubes. Cut the garlic cloves in half.
Preheat the oven to 160°C (approximately 320°F).
For the bread bowl: Remove the top of the bread loaf and scoop out the bread. Coat the inside with the marinade. Drain the meat and mix with the tomatoes, garlic cloves and olives. Pour into the bread bowl and sprinkle with peppercorns. Bake with the lid closed for 50 minutes in the preheated oven. Remove the lid and bake another 15-20 minutes until the meat is brown.
Serve garnished in a bread bowl with fresh thyme.