Fricassee of Lamb
John Williams, Executive Chef, The Ritz, London
Ingredients
| 2kg |
middle neck lamb cut into equal size 50g |
| 60ml |
oil |
| 60g |
butter |
| Seasoning |
(salt, pepper, sugar) |
| 50g |
flour |
| 700ml |
brown chicken stock |
| 350ml |
tomato concasse |
| 350g |
mirepoix (onions, garlic, leek, celery, carrot,fennel) |
| 80g |
tomato puree |
| 1 |
faggot herbs(parsley, thyme, bay leaf, crushed black pepper, 1 clove) |
| 1 bunch |
chopped chives and parsley |
Garnish
| 16 |
small new potatoes |
| 16 |
baby carrots |
| 16 |
baby turnips |
| 16 |
button onions |
| 40g |
broad beans |
| 40g |
french beans |
Wash and peel all vegetables then glaze in a mixture of water, butter, sugar and salt. Once tender they should be added to the stew.
Method
Heat the oil and butter in a saucepan and place the seasoned lamb pieces in the pan. Seal the meat briskly until it is very caramelised with the salt, pepper and sugar.
The sugar settles slowly on the bottom of the pan where it turns to caramel. It is dissolved by moistening and ultimately will give the required colour of sauce.
Take the meat from the pan then remove some of the fat. Add the mirepoix vegetables and sweat for a few minutes then add the puree of tomato, then the flour and cook for a few minutes. Add the stock a little at a time mixing thoroughly to prevent lumps then add the tomato concasse, bring to the boil and skim. Drop in the faggot and cook in the oven for approx 1 hour.
Following this decant the meat pieces and pass the braising liquor through a chinois onto the cooked meat pieces. Finally take the glazed vegetables and potatoes and add to the stew. Season to taste and finish with chopped parsley.
This dish is a complete balanced meal.