Minted spring lamb and vegetable braise
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- Phillippa Cheifitz
- 3 to 4
- Easy
- Dairy free Fat conscious Health conscious
- 25 minutes
- 30 minutes
- Springfield Whole Berry Cabernet Sauvignon 2009
Ingredients
- 500 g lamb steaks
- Olive oil for browning
- Sea salt and freshly ground black pepper
- 80 g spring onions, sliced
- 1 large clove garlic, crushed
- 1/2 cup white wine
- 1 cup chicken stock
- 500–750 g assorted vegetables (e.g. baby carrots, fine green beans, baby marrows, baby corn, mangetout and she
- For the mint sauce, blend:
- 1 x 20 g fresh mint punnet, leaves picked
- A pinch salt
- 1 T caster sugar
- 3 T lemon juice
Cooking Instructions
Trim any excess fat from the lamb and cut into chunks. Brown over a medium-hot heat in a spoonful of oil. Remove from the pan and season.
Reduce the heat and add 1 T olive oil to the pan. Stir-fry the spring onions for a minute or two. Stir in the garlic. Pour in the wine and stock and bring to a bubble, stirring to dissolve any brown bits.
Return the lamb to the pan and simmer for 10 minutes. Add the marrows, carrots and beans. Simmer, covered, for about 10 minutes or until just tender. Add the remaining vegetables. Cover again. Simmer for 10 minutes, or until the lamb and vegetables are just cooked. Check the seasoning.
Serve topped with the mint sauce.
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