Rich lamb casserole

Serves 4

INGREDIENTS

4 tbsp vegetable or sunflower oil
900g fresh lamb neck fillets, trimmed of excess fat and cut into large, even-sized pieces (you’ll need about 20 pieces of meat) See tip 1
2 large onions, peeled and cut into chunky pieces
2 large or 3 medium carrots, peeled and cut into chunky pieces
1 heaped tbsp tomato puree
300ml Madeira
300ml dry white wine
4 garlic cloves, unpeeled and lightly crushed
3 plum tomatoes, roughly chopped
2 fresh rosemary sprigs
2 sprigs fresh thyme
1 bay leaf
500ml fresh chicken stock (preferably organic)
250ml fresh beef or veal stock (preferably organic)
2 tbsp roughly chopped fresh mint
Fine sea salt and freshly ground black pepper

FOR THE VEGETABLES

300g small romanesco cauliflower or broccoli florets See tip 2
16 baby leeks, neatly trimmed
12 evenly-sized new potatoes (such as Charlotte), peeled
1 tbsp sunflower oil
16 baby carrots, neatly trimmed and peeled
½ tsp caster sugar
250ml fresh chicken stock
15g butter

METHOD

Heat 2 tbsp of the oil in a large non-stick frying pan. Season the lamb pieces all over with salt and pepper. Fry the meat (in batches if necessary) for 10-15 minutes until golden brown on all sides, turning occasionally using tongs.

While the lamb is browning, heat the remaining oil in a large flame-proof casserole or oven-proof saucepan and fry the onions and carrots over a medium heat for about 10 minutes until golden brown, stirring occasionally. Add the tomato puree and cook with the vegetables for 2-3 minutes. Preheat the oven to 180C/Gas 4.

Drain the cooked lamb in a colander over a saucepan or large bowl. Pour the Madeira into the frying pan and bring to the boil. Stir with a wooden spoon to remove the richly flavoured sediment from the bottom of the pan (deglaze). Boil until reduced by half then add the white wine and bring to the boil. Reduce the liquid by half.

Transfer the lamb to the casserole and stir in the deglazed pan juices, garlic, tomatoes, herbs and stocks – the liquid should just cover the meat. Bring to the boil. Remove from the heat and place a large circular piece of baking parchment over the lamb and vegetables. Place a lid on top of the pan and cook in the centre of the oven for 1 ½ hours until the lamb is meltingly tender.
While the lamb is cooking, prepare the vegetables. See tip 3 Bring a medium pan of water to the boil, add the cauliflower or broccoli and cook for 3-4 minutes until just tender. Lift out with a slotted spoon and transfer to a large bowl of iced water.

Add the leeks to the boiling water and cook for 4-5 minutes until tender. Drain the leeks and transfer to the iced water for 2-3 minutes. Remove with hands and squeeze out excess water. Peel off the first layer of leaves, then cut diagonally through the green part so each leek is around 10cm long. Set aside. Cook the potatoes in boiling salted water for 12-15 minutes until tender – test with a skewer. Drain and set aside.

Remove the casserole from the oven. Lift the lamb pieces out with a slotted spoon or tongs. Transfer to a deep frying pan or sauté pan, brushing off any herbs that stick to the meat. Carefully tip the sauce and vegetables from the casserole into a fine sieve over a medium saucepan. Discard the vegetables.

Spoon five ladles of the sauce over the lamb (reserve the remaining sauce) – it should come roughly a third of the way up the meat. Bring to the boil. Cook on the hob, uncovered, for about 10 minutes until the sauce is well reduced and syrupy. Turn the lamb and spoon the sauce over regularly until well coated. Bring the reserved sauce to the boil and reduce by a third. Adjust seasoning to taste and keep warm.

While the lamb is cooking, heat the oil for the baby vegetables in a medium pan and fry the carrots for 2-3 minutes until pale golden brown, shaking the pan every now and then to turn. Season with salt and pepper and add a little sugar to enhance the sweetness of the carrots.
Pour over the chicken stock, add a knob of butter, cover and simmer for 6-8 minutes until tender. Add the potatoes for the last 3 minutes and the leeks and drained cauliflower, or broccoli, for the last minute of cooking time and simmer until hot. Drain in a colander.

Divide the lamb and vegetables carefully between four large, warmed plates. Spoon over the reduced sauce and sprinkle with some freshly chopped mint. Serve.

Recipe tips

1. Lamb neck fillets are inexpensive and have lots of flavour. Although fattier than many cuts, the fat in the lamb will help it stay moist during cooking and stay deliciously tender.
2. Romanesco cauliflower is a striking vegetable that looks and tastes like a combination of cauliflower and broccoli. Cut off the pointed florets for this recipe. Romanesco is available from some supermarkets and specialist greengrocers but you can use small broccoli florets instead of the cauliflower if you can’t find it.
3. Cooking the baby vegetables separately will help them retain their colour and flavour.

http://www.channel4.com/life/microsites/C/cookingit/recipe_w07_lamb_casserole_mint.html