Recipe: Spring Lamb Stew
This is a dead easy recipe I make in the Springtime when the new season Lamb comes in. It's really simple and totally delicious served with a big hunk of bread to mop up the juice. It also has a "magic" and slightly unusual umami ingredient. See if you can spot it.
Ingredients
4 Good Butchers lamb chops
Olive oil
A good knob of unsalted butter
1 Medium Onion, chopped fairly roughly
2 Carrots diced into 1cm dice
1 Small Swede diced into 1cm dice
2 Cloves of Garlic thinly sliced
2 Medium Tomatoes diced
A sprig of Rosemary
1/2 Glass of dry white wine
Chicken stock or water
A small handful of skinned broad beans
A small handful of frozen peas
2 Anchovy fillets (from a jar of Anchovies in Olive Oil)
Salt and Pepper to taste
Method
In a deep saute pan, heat some Olive Oil until medium hot. Add the Onion, Carrot, Swede, Garlic and Rosemary and saute gently for about 8 minutes until the Onion is soft but not brown. Add the wine and bring it to the boil to lose the alcohol. Add chicken Stock or water to cover the vegetables. Add the tomato, broad beans, peas and Anchovy fillets and turn up the heat. Bring to the boil then turn the heat back down again. Simmer for approximately 8-10 minutes or so until the carrot and swede are about 2/3 cooked.
While the stew is simmering, in a frying pan, heat a little Olive Oil until very hot. Seal the lamb chops in the oil on all sides for 5 minutes. For the final 2 minutes of frying, throw in the knob of butter and when it has melted, spoon the oil and butter mixture over the chops for extra flavour and caramelisation. Lay the browned chops on top of the stew and pop into a preheated oven at 200 Degrees or Gas mark 7 for 15 minutes to finish the Lamb and the Vegetables.
Top Tip: Any root vegetables or even leeks work well in this recipe. But whatever looks good and fresh.
Ingredients
4 Good Butchers lamb chops
Olive oil
A good knob of unsalted butter
1 Medium Onion, chopped fairly roughly
2 Carrots diced into 1cm dice
1 Small Swede diced into 1cm dice
2 Cloves of Garlic thinly sliced
2 Medium Tomatoes diced
A sprig of Rosemary
1/2 Glass of dry white wine
Chicken stock or water
A small handful of skinned broad beans
A small handful of frozen peas
2 Anchovy fillets (from a jar of Anchovies in Olive Oil)
Salt and Pepper to taste
Method
In a deep saute pan, heat some Olive Oil until medium hot. Add the Onion, Carrot, Swede, Garlic and Rosemary and saute gently for about 8 minutes until the Onion is soft but not brown. Add the wine and bring it to the boil to lose the alcohol. Add chicken Stock or water to cover the vegetables. Add the tomato, broad beans, peas and Anchovy fillets and turn up the heat. Bring to the boil then turn the heat back down again. Simmer for approximately 8-10 minutes or so until the carrot and swede are about 2/3 cooked.
While the stew is simmering, in a frying pan, heat a little Olive Oil until very hot. Seal the lamb chops in the oil on all sides for 5 minutes. For the final 2 minutes of frying, throw in the knob of butter and when it has melted, spoon the oil and butter mixture over the chops for extra flavour and caramelisation. Lay the browned chops on top of the stew and pop into a preheated oven at 200 Degrees or Gas mark 7 for 15 minutes to finish the Lamb and the Vegetables.
Top Tip: Any root vegetables or even leeks work well in this recipe. But whatever looks good and fresh.
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