Alastair Hendy's Lamb Chop Stew with Baby Vegetables
Over a year ago
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Ingredients
- 4 thick lamb chops (such as loin chops)
- 1tbsp balsamic vinegar
- 1tsp caster sugar
- 800g selection baby potatoes, carrots and turnips
- 150g fine green beans
- Few sprigs each parsley, thyme, tarragon and basil
- 1 bay leaf
- olive oil
- sea salt and black pepper
- 1 medium onion, peeled and finely chopped
- 2 cloves garlic, peeled and sliced
- 2tsp flour
- 200ml white wine
- 500ml lamb stock
- 8 small pickling or salad onions, peeled and trimmed
- 200g shelled peas, fresh or frozen
- 2tbsp chopped mixed fresh herb leaves
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
A richly satisfying update of a hearty classic.
Method
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1
1. Wrap the thin end of each chop back in on itself and secure with string, tying each one to make a round parcel. Mix the balsamic vinegar with the sugar until dissolved, and brush over the chops and set aside.
2. Scrub and trim your baby vegetable selection as necessary, keeping the potatoes separate. Trim the green beans and blanch in salted boiling water for 2 minutes, then drain. Tie the herb sprigs and bay leaf together.
3. Rub the chops all over with olive oil and plenty of seasoning. In a wide pan or casserole, sear the chops on all sides, including the fat edges, until just browned, adding any remaining balsamic marinade. Remove.
4. Add a drop of oil to the pan and fry the chopped onion and garlic until the onion has softened, then stir in the flour and cook for a further 30 seconds or so. Pour in the wine, allow to bubble up, then add the stock, baby onions, potatoes and tied herbs. Gently simmer for 10 minutes. Next add the remaining veg and the lamb chops, cover, and braise very gently on the stove for about 10 minutes, or until the vegetables are just cooked, adding the green beans and peas for the last 3 minutes. Discard the tied herbs, stir through the chopped herbs and serve.
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