Spring is in the air, and Easter is just around the corner. So our thoughts always turn to Lamb. .This slow cooked lamb is a French classic which takes a cheaper cut of lamb and turns it into something very special. Another favourite. Well lets face it, We just love food!
INGREDIENTS
1 kg lamb neck, cut into pieces
2 cloves of garlic, crushed to a paste
1 onion, finely chopped
1 tablespoon olive oil
1 bay leaf
2 sprigs of thyme
4 carrots, cut into chunks
100g fresh or frozen peas
100g green beans, chopped
Salt and pepper
METHOD
Preheat the oven to 160°C. Brown the meat, garlic and onion with the olive oil in a large flameproof casserole. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan and transfer to the oven.
Cook for 1½ – 2 hours or until the meat is tender.
Ten minutes before serving, bring a large pot of salted water to a boil and add the peas and beans. Cook for 5 minutes or until the vegetables are tender, then drain.
Take the casserole out of the oven and remove the bay leaf and sprigs of thyme.
Add the peas and beans to the lamb with salt and pepper to taste, and serve straight away.
Original recipe Rachel Khoo A little Paris Kitchen
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