NZ Life & Leisure - - Annabel Langbein -

This gen­tle broth in­fused with lemon and herbs makes a lovely light base for the lamb.

1 ta­ble­spoon but­ter 2 medium shal­lots, finely diced 2 cloves gar­lic, thinly sliced 2 tea­spoons rose­mary, very

finely chopped 2 bay leaves rind of 1 lemon, finely zested 6 cups good-qual­ity chicken

stock 2 ta­ble­spoons lemon juice 2 tea­spoons sherry vine­gar salt and pep­per 3 cups peas, thawed 2 cans but­ter beans, drained 150g baby spinach leaves

In a large pot heat but­ter and siz­zle shal­lots gen­tly un­til ten­der but not browned – about 5 min­utes. Add gar­lic, rose­mary, bay leaves, lemon zest and stock. Sim­mer un­til re­duced by one third, about 15 min­utes. Re­move bay leaves, add lemon juice and vine­gar and sea­son to taste.

To serve, place peas and drained but­ter beans in a bowl. Cover with boil­ing wa­ter. Stand for 1 minute then drain. Di­vide spinach be­tween 8 heated serv­ing bowls. Top with beans and peas. Ar­range sliced meat on top and di­vide over the boil­ing hot broth. Serves 8

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.