Summer lamb and vegetable stew
If you're a gardener, it's a brilliant way to use up those tiny veggies when thinning out your beds – I did exactly that with my radishes (planted them a bit too close together) and they cooked up just like baby turnips. I like to serve this with a zippy green sauce made from soft herbs – think parsley, mint, basil – blended with a splash of oil, a bit of mustard and some capers for kick.
Ingredients
For the stew
1 tbsp olive oil
800g lamb neck fillet, cut into 2cm pieces
1.2 litres lamb or chicken stock
2 bay leaves
A few sprigs of thyme
about 12 young carrots
about 12 baby turnips or radishes
½ hispi cabbage, cut into 4 wedges
crusty bread, to serve (optional)
For the green sauce
handful of mint, basil and parsley (stalks and leaves)
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp capers
juice of ½ lemon
Method
Step
Heat 1 tbsp olive oil in a large heavy sauté pan and brown 800g lamb neck fillet, cut into 2cm pieces for about 3 minutes, turning regularly to colour the meat all over.
Step
Bring to a rolling boil, skim the surface and season.
Step
Simmer over a low heat for about 1 hour – skimming any foam off the top as it's cooking.
Step
Check for tenderness – the lamb should be soft and pull-away tender. Continue simmering if necessary.
Step
Meanwhile, to make the green sauce, lightly blitz a handful of mint, basil and parsley (stalks and leaves), 2 tbsp olive oil, 1 tbsp Dijon mustard, 1tbsp capers and the juice of ½ lemon in a food processor or blender – you don't want to whizz it too much as you still want some texture.
Step
Once the meat is nearly cooked, add 12 young carrots and 12 baby turnips or radishes (left whole) and cover with a lid, simmering for about 10 minutes until they are nearly tender.
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