Minty lamb in a red wine sauce on Parmesan mash…


Minty lamb in a red wine sauce on Parmesan mash...

Just a really warming luscious simple lamb stew, perfect for autumnal nights. This is a favourite of mine though I do not make it often enough. Last night we had it for supper and we all remembered why we like it so much – velvety and filling and

I used neck fillet cubed. 3 or 4 fillets should easily be enough for 4 of you
Plain flour for dusting / runny honey / half a bottle of a good red wine – I used a tempranillo / bunch of mint torn into shreds / 12 baby plum tomatoes / a clove of garlic peeled and left whole / black pepper / chicken stock cube / olive oil

I use a high sided stainless steel casserole with a lid – see my earlier blog on these highly versatile creatures. Coat the lamb pieces in the flour. Then drizzle over a little of the honey.
Pan fry the lamb in olive oil until browned lightly. Remove from pan and add to the casserole. Add the tomatoes and fry gently until starting to soften. Add to the lamb, pop in the garlic clove then add enough red wine to just cover the ingredients, then crumble in the chicken stock cube and stir.Toss in the mint but save some for last few minutes. Add a dash of tomato puree if you wish – depending on how strong you like your sauces. A dash of black pepper too. 

Bring to the boil then reduce heat to a simmer for about an hour and a half. Cover with foil first then put on the lid. Add rest of mint before serving. 

I ladled it onto a bed of pillowy soft parmesan mash – potatoes mashed with 100 gm of butter a tablespoon of cream and 50 gm or so of grated parmesan. 
Heaven on a plate.

Right, back to my wine and a bag of my favourite Seabrook’s Cheese and onion crisps! Enjoy your evening, people!

Lamb in red wine and mint…


Lamb in red wine and mint...Today’s Sunday lunch. This is a dish I have fiddled about with quite a bit over the years. I have made it with neck of lamb fillet, but today I used a kilo of marvellous diced lamb from Parsonage Farm in Upton, Hampshire where I like to buy a lot of my meat. Check them out on Twitter.Dust the diced lamb in flour, salt and black pepper, Pan fry in olive oil til coloured. Remove to a large casserole. Then deglaze the pan with a splash of red wine. Add juices to the casserole. Then pan fry for about 5 minutes 10 or 12 shallots. Add to casserole. Then pan fry about 10 or 12 cherry tomatoes for 5 minutes and add the to the pot too. Then put the casserole on a low heat, add a good bottle of red wine, two bay leaves and a squirt of tomato sauce or puree. Chop a big handful of fresh mint and add that to the pot as well. Bring to the boil, then turn down to a simmer and leave for half an hour with the lid on. Remove lid and continue to simmer for another hour.

I served it on a bed of mashed and buttered potatoes through which I stirred 100 grams of spinach. The look and taste is gorgeously warming and richly fulfilling!