Lamb Ragout in Bread Loaf

Ingredients

• 600 g lamb meat (from shoulder)
• 3 Garlic cloves
• 5 fresh thyme sprigs
• 400 ml olive oil
• 2 Bay leaves
• 1 tsp Pink peppercorns
• 400 g Tomatoes
• 4 young garlic bulbs
• 1 bread loaf
• 50 g black olives
• Salt
• peppercorns (for sprinkling)
• thyme (for garnish)

Instructions

1. 1.

   Wash the lamb meat, pat dry and cut into cubes. Peel the garlic cloves. Wash the thyme and shake dry. Place the meat with the garlic cloves and thyme in olive oil, add bay leaves and pink peppercorns, cover and marinate overnight in the refrigerator.

2. 2.

   The next day wash the tomatoes, halve them, remove seeds and cube the flesh. Halve the young garlic bulbs.

3. 3.

   Preheat the oven to 160°C fan.

4. 4.

   Cut a lid from the bread loaf and hollow out the interior. Brush the inside with the meat marinade. Drain the meat and mix with tomatoes, garlic bulbs, and olives; fill the loaf and sprinkle peppercorns on top. Seal with the lid and bake in the preheated oven for about 50 minutes. Then open the lid and brown the meat for 15-20 minutes.

5. 5.

   Serve the bread loaf garnished with fresh thyme.