Herbed Lamb in a Veg­etable Ragout

NZ House & Garden - - EXTRA HELPING -

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

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