THE SPRING-VEG LAMB

(Our Play on Navarin d'Agneau)

THE SPRING-VEG LAMB

Ingredients: 600g Lamb shoulder (cubed), 4 Baby Carrots, 4 Baby Turnips, 100g Peas, 1 tsp Black pepper, 1 tsp Dried Thyme, 2 cloves Garlic, 1L Chicken stock, 1 tbsp Tomato purée, 1 tbsp Honey...

Ingredients

  • 600g Lamb shoulder (cubed)
  • 4 Baby Carrots
  • 4 Baby Turnips
  • 100g Peas
  • 1 tsp Black pepper
  • 1 tsp Dried Thyme
  • 2 cloves Garlic
  • 1L Chicken stock
  • 1 tbsp Tomato purée
  • 1 tbsp Honey

Cooking Method

  1. The Scorch Sear lamb in oil until dark and charred; remove.
  2. The Architect Sauté the carrots and turnips in the fat until they have brown spots.
  3. The Bloom Add garlic, thyme, and tomato purée with a 40ml splash of stock to release the oils.
  4. The Swell Add remaining stock and honey; return meat. Simmer covered for 50 minutes.
  5. The Marriage Toss in the peas for the final 5 minutes until tender.
  6. The Final Flourish Finish with a massive hit of raw fresh parsley and extra virgin olive oil.

Cuisine: French

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