Herbed Lamb in a Vegetable Ragout
Many of us are mindful of eating smaller portions of red meat but some of those special cuts can seem out of reach due to cost. However, if served judiciously, it is possible to make them go a long way. Lamb back straps and fillets are really delicious and when served with plenty of vegetables we really do not need large servings. This is a delightful way to serve young, tender lamb with young, tender spring vegetables.
2 tablespoons olive oil 2 tablespoons seeded mustard ½ cup fresh rosemary
2 lamb back straps
RAGOUT & BROTH
2 cups well-flavoured chicken stock Pinch of saffron powder
12 baby carrots, trimmed and cleaned
8 thin spring onions
1 cup broad beans, shelled and blanched
1 cup snowpeas, trimmed
1 cup tender young green beans 3 tablespooons mixed finely chopped mint and
parsley Combine olive oil, mustard and rosemary and season with salt and freshly ground black pepper. Coat lamb with mixture and leave to absorb the flavours while you deal with the vegetables.
Bring stock to a simmer and add saffron. Add carrots and spring onions and gently cook for about 10 minutes until they soften. Meanwhile, squeeze the blanched broad beans from their shells and combine with the snowpeas and beans.
Heat a ridged grill pan or heavy frying pan and, when hot, add lamb. Sear on all sides then reduce heat and cook gently for about 3-4 minutes each side. Remove and cover with foil to rest the meat.
Add broad beans, snowpeas and beans to broth and simmer 2-3 minutes. Taste broth and adjust seasoning if necessary.
To serve, ladle a little broth into 4 shallow bowls. Distribute vegetables evenly between them. Slice lamb into diagonal pieces and lay 3 slices in each bowl. Finish by scattering over the mint and parsley with a little extra freshly ground pepper. Serves 4