This is I suppose a stew, not quite what you would imagine eating in the summer time,
but the addition of white wine and great tasting peas and fava beans really makes
this a lovely summer dish
This recipe will easily feed four people
1 Good knob of butter
1 good splash of rapeseed oil
1 piece of boneless leg of lamb, trimmed of excess fat, cut into bite-size chunks, and patted dry with paper towel
1 medium onion finely chopped
salt and pepper
2 large cloves garlic, crushed
A good handful of fresh thyme
A good handful of fresh rosemary
2 tbsp of plain flour
Half a bottle of dry white wine (drink the rest)
1 litre of chicken stock
Pinch of sugar
2 chopped carrots
4 whole shallots, peeled and cut into quarters
200g of shelled broad beans (or use fresh favas, fresh peas, or frozen peas)
fresh thyme leaves, for garnish
fresh chopped parsley, for garnish
In a large saucepan with a lid, heat half the butter and half the oil to medium-high.
Add half the lamb to the pan and sear the chunks of meat, seasoning with salt and pepper, until browned on all sides.
Remove the meat and all the juices in the pan to a bowl.
Add the remaining butter and oil, and sear the remaining lamb, Add the seared lamb to the bowl,
Add the onion to the pan and cook, stirring often, until soft and lightly browned.
Season with salt and pepper. Add the garlic and cook for 30 seconds.
Return the meat and all the juices to the pot.
Add the thyme, rosemary and flour.
Stir to combine and continue cooking until the flour has coated the meat and browned a bit,
There should not be any of the flour visible.
Now Add the wine and bring to a simmer. Cook and stir often, to reduce slightly, about 2 minutes.
Add the chicken stock and bring to a simmer. Do not let the stew boil.
Reduce the heat to low, cover and maintain a gentle simmer for 30 minutes.
Now Add the sugar, carrots and shallots. Cover and continue to simmer for 30 minutes, Add the fava beans and the peas, simmer until heated through, do not boil!! For about 4 minutes.
Taste for seasoning and add more salt and pepper as needed.
Ladle into bowls, sprinkle with fresh herbs and serve with some fantastic crusty bread. Happy cooking Jon