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Some dishes just come out of necessity - sometimes as you stroll through the supermarkets you just stumble across the reduced section just as it beams with gratuitous goodies; goodies like this 1.3kg of lamb for £3. I find when it comes to meat you can usually see how healthy it looks at a glance and this lamb was certainly inviting. I think we’re all creatures of impulse, and it has been too long since I just bought an ingredient I fancied and then worked out what to do with it. Freedom, liberation, a touch of creativity back into my life… In fairness, this recipe is hardly overly creative, it’s far more hearty and wholesome. Sweet melting lamb, rich creamery mash and fresh nibble of broccoli; what’s not to like?
Serves: 6
Prep Time: 30 mins
Cooking Time: 3.5 hours
Ingredients:
1 breast of lamb, boned
2 tbsp of finely chopped rosemary
2 sliced shallots
A handful of button mushrooms, sliced
150ml of red wine
500ml of chicken stock
Method: 1). If you’re lamb isn’t pre-rolled when you bought it then score the flesh and rub in chopped rosemary and season with salt and pepper. Roll it up and tie up with string. If your lamb was pre-rolled then just use your fingers to push some rosemary inside. 2). In a casserole pan, cook shallots on a medium heat until they brown. Add the mushrooms, followed by the wine and stock. Bring it up t a boil and then lower it down the a simmer. 3). In another pan, heat oil and brown the lamb all over; add the lamb onto the stock. Place a lid on top and put into an oven at 140 degrees for 3 hours. 4). After that time, remove from the oven, and allow to rest for 20 minutes. 5). In the meantime, strain the stock, removing the shallots and mushrooms. Reduce the juices down under high heat to make a gravy. You can always use the broccoli water to add to this. A touch of flour may be needed to thicken the gravy - only add the flour to cool liquid, otherwise the flour simply sticks together and doesn’t mix in well. 6). Serve with mashed potatoes and broccoli.