I’ve got my optimistic head on, I’m convincing myself that spring is almost here and that the fantastic Cumbrian spring lamb and local vegetables are arriving in the kitchen

There are many cuts of lamb used for this dish, this recipe is by no means traditional, so don’t be sending me ” Oi ya don’t do it like that!” messages, all of you perfectionists out there, this is just the way I do it

This recipe will serve 6 people

Shopping list

1kg of diced shoulder of lamb

Splash of rapeseed oil

2 medium onions peeled and roughly chopped

2 carrots peeled and roughly chopped

2 sticks of celery roughly chopped

4 cloves of garlic crushed

2 tablespoons of plain flour

2 tablespoons of tomato purée

200ml of dry white wine

1 ltr of chicken stock

A good handful of fresh thyme

4 bay leaves

150g of baby carrot

150g of baby turnip

150g of French beans

200g of new potatoes

50g of butter

200g of fresh asparagus

Method

1. Heat a large casserole dish and brown the lamb in batches, remove with a slotted spoon and set aside

2. Now add the onion, carrot, and celery and cook until golden brown

3. Now add the garlic, purée and flour and cook for 2 minutes

4. Add the wine and boil

5. Now add the browned lamb, stock and herbs

6. Cover with a lid and cook in the oven on 140c for 1 hour

7. Remove from the oven and carefully lift out the lamb and set aside

8. Now blend the vegetables and sauce together

9. Add the lamb back to the puréed vegetable mixture and check seasoning

10. Put the baby carrots, turnips and potatoes in a pan with a pinch of sugar, , butter and 350ml of water, bring to the boil and cook for 10-15 minutes until the water has gone and the vegetables are glazed

11. Bring another pan of salted water to the boil and cook the beans for 1 minute and then add the asparagus and cook for 1 minute more

12. Drain carefully and add the glazed vegetables and the asparagus and beans to the lamb

Serve immediately with some fresh chopped tarragon and a drizzle of olive oil

I don’t think this dish needs anything else, well! Maybe a glass of chilled wine

Happy cooking

Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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