Slow-braised lamb with extra virgin olive oil mash

    3 hours

    Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach.

    4 people made this

    Serves: 4 

    • 700g (1 1/2 lbs) lean boneless leg of lamb, or neck fillet, in chunks
    • 2 tablespoons seasoned flour
    • 4 tablespoons extra virgin olive oil
    • 1 onion, peeled and roughly chopped
    • 2 carrots peeled and in 2.5cm chunks
    • 4 sticks celery, in 2.5cm chunks
    • 2 cloves garlic, peeled and crushed
    • 300ml (1/2 pt) beef stock
    • 300ml (1/2 pt) red wine
    • salt and freshly ground black pepper
    • 1 tablespoon finely chopped flat leaf parsley
    • 700g (1 1/2 lbs) potatoes
    • 4 tablespoons extra virgin olive oil
    • 1 egg
    • 225g (8 oz) leaf spinach
    • more extra virgin olive oil for drizzling

    Prep:2hr  ›  Cook:1hr  ›  Ready in:3hr 

    1. Toss lamb chunks in seasoned flour, then shake off excess. Heat 2 tablespoons of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
    2. Add 2 tablespoons more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 1/4 hours, or until lamb is tender. Sprinkle with parsley.
    3. Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
    4. Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.

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