Slow Braised Lamb With Extra Virgin Olive Oil Mash

Name: Slow Braised Lamb With Extra Virgin Olive Oil Mash
Cook time: 120 min
Total time: 120 min
Yield: 4
Cuisine: British
Ingredients: 700g/1½lbs lean lamb - boneless leg, or neck fillet in chunks; 2 tbsp seasoned flour; 4 tbsp extra virgin olive oil; 1 onion, peeled and roughly chopped; 2 carrots peeled and in 2.5cm/1inch chunks; 4 sticks celery, in 2.5cm/1in chunks; 2 cloves garlic, peeled and crushed; 300 ml ½ pt beef stock; 300 ml ½ pt red wine; Salt and freshly ground black pepper; 1tsb finely chopped flat leaf parsley; 700g/1 ½ lbs Potatoes; 4tsb extra virgin olive oil; 1 egg; 225g/8oz Leaf spinach; More extra virgin olive oil for drizzling

Over a year ago 2,710 views

Cook: 120 mins

Serves: 4

British Main Course

Ingredients

700g/1½lbs lean lamb - boneless leg, or neck fillet in chunks
2 tbsp seasoned flour
4 tbsp extra virgin olive oil
1 onion, peeled and roughly chopped
2 carrots peeled and in 2.5cm/1inch chunks
4 sticks celery, in 2.5cm/1in chunks
2 cloves garlic, peeled and crushed
300 ml ½ pt beef stock
300 ml ½ pt red wine
Salt and freshly ground black pepper
1tsb finely chopped flat leaf parsley
700g/1 ½ lbs Potatoes
4tsb extra virgin olive oil
1 egg
225g/8oz Leaf spinach
More extra virgin olive oil for drizzling

Accompaniment

Description

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

Method

1
Toss lamb chunks in seasoned flour, then shake off excess.
Heat 2 tbsp 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.

Add 2 tbsp 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 ¼ hours, or until lamb is tender. Sprinkle with parsley.

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.

Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.