Lamb - Minty Lamb in Red Wine
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
soothing.
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Ingredients
- I used neck fillet cubed 3 or 4 fillets should easily be enough
- 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
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 20mins
Cost Average budget
Preparation
Step 1
I use a high sided stainless steel casserole with a lid. Coat the lamb pieces in the flour. Then drizzle over a little of the honey.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Serve and enjoy!
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