Navarin of lamb with globe artichokes and young vegetables
( SERVES 6 )
|50 g||Unsalted butter|
|1||Boned lamb shoulder, cut into 5cm pieces|
|500 g||Lamb neck chops|
|1 to taste||Salt and freshly ground black pepper|
|1||Carrot, finely diced|
|1||Onion, finely sliced|
|200 ml||Dry white wine|
|1 Ltr||Chicken stock|
|3||Garlic cloves, smashed|
|3||Artichokes, globe artichoke hearts, either fresh or canned|
|4||Baby leeks, trimmed and cut into thirds|
- Preheat the oven to 180C. Melt the butter in a frying pan over a high heat, then add the lamb (cut boned shoulder of lamb into 5cm pieces) and brown on all sides, seasoning with salt and pepper as you do so. Sprinkle the sugar over and let it caramelise to a golden brown. Remove the lamb from the pan and put it into a sieve over a bowl to allow the juices to drain off.
- Put the prepared carrot (finely diced) and onion (finely diced) into the pan and cook until soft, then stir in the flour. Cook for 3-5 minutes until it turns pale gold, then pour in the wine and stock. Return the lamb to the pan, cover with a lid and place in the oven for 40 minutes. Remove the pieces of meat and keep them warm. Use a spoon to scoop any fat off the surface of the stock, and reduce the liquid until it becomes syrupy. Add the cream, bring the sauce to a gentle simmer for 3 minutes, then strain through a sieve into a clean frying pan or bowl. Add the lamb pieces, pour into a serving dish, cover and keep warm.
- Cook the artichokes, young vegetables, baby onions, potatoes and asparagus in aggressively boiling salted water for 5 minutes until tender. (If you are using canned artichokes, drain and rinse them first then add to the drained vegetables to warm through.) Drain the vegetables, season with salt and pepper and add to the lamb. Serve with crusty bread.