A proper brown bredie consists of only meat and potatoes. Because you’re using lamb steaks, the bredie isn’t so fatty. It’s also easy as it all happens in the oven!
Enough for 4
• about 60 ml olive oil
• 950 g lamb steaks
• 2 onions, cut into wedges
• juice of 1 lemon
• 2 bay leaves
• 2 sprigs fresh thyme
• salt and freshly ground black pepper
• 8 small Mediterranean potatoes, peeled
Heat oven to 180 ºC. Pour half the olive oil into an oven dish. Place steaks in dish. Add onions and pour over lemon juice. Place bay leaves and thyme sprigs on top. Pour over rest of olive oil. Season with salt and pepper. Cover dish with tinfoil and roast for about 1 hour.
Take out and remove tinfoil. Pack potatoes around the meat and roast for about 1 more hour until potatoes are cooked. If bredie gets too dry add a bit of water or white wine. Garnish with a sprig of fresh bay leaves and serve.
Traditionally bredies and lamb go together. Why not try chops, shanks and steak, or add a twist by using chicken and pork?
Bredies with a twist
Tomato bredie with chicken
Green bean bredie with lamb chops
Cabbage bredie using pork loin and brussels sprouts
Carrot bredie with lamb shanks
Edition SARIE FOOD April / May 2014 | Story Bredies with a twist|Recipe Brown bredie with lamb, onions and potatoes