‘Blast From the Past’ Recipe

Lamb Fricassée (Serves 4-6)

Here’s a recipe which I first shared back in 2021…

This is a beautiful, mustardy lamb dish; a wonderful comforting recipe which is simply prepared on the stove. This dish is even better reheated, when the flavours have had time to develop, so it’s worth making ahead of time if you can. It’s delicious served simply with rice or alternatively with roasted potatoes, also some green beans on the side would be good!…

900g lean lamb (leg steak or boned chump chops) cut into cubes

2 tablespoons olive oil

1 onion, finely chopped

2 cloves garlic, crushed

250ml lamb or chicken stock

150ml dry white wine

3 tablespoons baby gherkins, chopped

3 tablespoons capers in brine, rinsed and drained

2 sprigs rosemary

1 generous tablespoon Dijon mustard

30g chilled butter, diced

Sea salt and black pepper

1. Add the oil to a large frying pan and fry the lamb in two batches over a high heat, stirring for 5-8 minutes, until browned all over. Set aside on a plate lined with kitchen roll.
2. Reduce the heat and add the onion and garlic to the pan, fry, stirring for 5 minutes until softened. Pour in the stock and wine, bring to a simmer.
3. Return the lamb to the pan with the gherkins, capers and rosemary. Stir, then partially cover, cook for 30 minutes on a low heat so that it is barely simmering.
4. Remove the lamb and set aside, discard the rosemary. Turn up the heat and allow the sauce to bubble to about 3 minutes to reduce a little. Stir in the butter and mustard, taste and season with salt and pepper.
5. Return the lamb to the pan, reduce the heat and cook for a further 2-3 minutes.
6. Serve with rice or roast potatoes and green beans.