Casserale of Lamb
Terry Laybourne MBE, Chef Patron, Jesmond Dene House, Newcastle-upon-Tyne
Ingredients
| 1200g |
lean lamb shoulder (cut into 50mm cubes) |
| 4 |
medium Carrots (peeled & diced) |
| 2 |
medium Onions (peeled & diced) |
| 3 |
ripe tomatoes (halved, seeds squeezed out & flesh chopped) |
| 6 |
garlic cloves (skinned & finely chopped) |
| 1 bunch |
fresh thyme |
| 1 |
bay leaf |
| 1 tbls |
unsalted butter |
| 1 tbls |
vegetable oil |
| 2 tbls |
flour |
|
salt and milled white pepper |
Vegatables
| 1 bunch |
young carrots |
| 1 bunch |
young white turnips |
| 225g |
button onions |
| 125g |
small button mushrooms |
| 450g |
small new potatoes |
| 225g |
fine french beans |
| 5 tbls |
shelled peas |
| 1 pinch |
sugar |
| 1 tbls |
unsalted butter |
| 1 bunch |
flat parsley |
Method
Separate the parsley leaves from the stalks, set leaves aside and tie stalks together with 2/3 thyme and bay leaf.
Preheat oven to 130°c, heat a large, heavy cast iron casserole over a high heat. Season lamb with salt, pepper and a pinch of sugar. Add butter and oil to the casserole, followed by the diced lamb. Turn regularly with a spatula until seared but only lightly browned. Remove to a plate with a slotted spoon and add carrots and onions to the casserole. Sauté over a medium heat until softened and lightly browned. Remove vegetables to the plate with the lamb.
Pour off fat from the casserole & replace meat and vegetables on the heat. Add tomatoes & garlic and cook for 3-4minutes before adding flour, stirring well. Add bouquet garni and enough water to just cover the meat. Bring to a boil, cover with a lid & transfer to oven for 40-50mins.
As the meat cooks, scrape carrots & turnips. Cook in boiling salted water. Place button onions in a non-stick frying pan with a pinch of salt, pinch of sugar, and a knob of butter. Cover with water and cook until water is reduced away and onions are tender and caramelised. Sauté mushrooms in butter. Cook beans, peas and potatoes separately in boiling salted water.
Remove casserole from the oven & lift out meat with a slotted spoon, cover and keep warm.
Strain cooking juices through a fine strainer into a saucepan. Place over a medium heat, remove any grease that rises to the surface & reduce for 5minutes or so. Separate vegetables from meat & discard, returning meat to the sauce. Add vegetables and remaining thyme sprig. Check seasoning and serve sprinkled with flat parsley leaves.