- Serves: 4
- Cook Time: 2 hours 15 minutes
- Prep Time: 35 minutes
- Effort: easy
- 50 ml vegetable oil
- 800 g neck lamb fillet, cut into 4cm pieces
- 12 button onions, peeled
- 4 carrots, peeled and thickly sliced
- 1 tbsp tomato purée
- 300 ml white wine
- 300 ml madeira
- 12 new potatoes, peeled
- 1 heads garlic, broken into cloves with skin
- 1 bunches baby turnips, blanched and peeled
- 1 sprigs thyme or rosemary
- 800 ml lamb stock
For the mint sauce
- 1 bunches mint
- 1 tbsp caster sugar
- 50 ml white wine vinegar
1. Preheat the oven to 180C/gas 4.
2. Pour half the vegetable oil into a heavy-based frying pan, season the lamb pieces with salt and freshly ground black pepper and fry for 5 minutes until browned all over.
3. While the lamb is cooking, in a separate ovenproof casserole, heat the remaining oil and fry the button onions and carrots for 3-4 minutes until browned. Add the tomato purée and cook for a further 2 minutes.
4. Drain the lamb in a colander. Pour the white wine and Madeira into the frying pan and bring to the boil, scraping off the sediment from the bottom of the pan. Add this mixture to the vegetables.
5. Add the lamb, potatoes, garlic, turnips, herbs and stock to the casserole. The liquid should just cover the meat; add extra stock if it doesnt. Bring to the boil and place a circular piece of baking paper over the lamb and vegetables. Cover with a lid and bake for 1½-2 hours until the lamb is tender. Season to taste. While the lamb is cooking, prepare the mint sauce.
6. For the mint sauce: grind the mint leaves and sugar to a paste in a mortar and pestle. Pour in the vinegar and transfer the mixture to small jug.
7. To serve, spoon the casserole into large bowls and drizzle over the mint sauce.
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