A fantastic lamb recipe from George Biron at Sunnybrae, Birregurra. Make it in late spring/early summer
- a shoulder of lamb, cubed and with any large pieces of fat removed.
- 6 - 8 stalks of fresh oregano
- 2 lemons - zested and then juiced
- broad beans - about 2 cups when prepared, that's a half a bucket full when unpodded
- 3 medium carrots - in chunks
- 20 tiny new pink eye or Bintje potatoes, scrubbed, not peeled
- 4 medium onions - in wedges (or use 20 small pickling onions and leave them whole)
- 2 sticks celery - sliced across
- 12 cloves garlic - peeled and bruised
- 2 litres chicken stock (preferably home made)
- salt and cracked black pepper
- 150 gm baby rocket leaves, ideally fresh from your garden
Brown the lamb in a little olive oil.
Remove and set aside. Add the vegetables except broad beans. Brown lightly.
Replace the meat and add enough stock to just cover. Add lemon zest, salt and pepper. Stir well to scrape any brown bits off the pan.
Bring slowly to the boil then turn down to a very gentle simmer and cook till the lamb is tender. If needed, add more stock.
When ready, add the lemon juice a bit at a time checking flavour as you go. It should heighten the flavours rather than dominate.
Remove the oregano stalks. The leaves will have fallen off.
Finally add the beans, bring back to a simmer. Serve at once in deep plates with plenty of crusty bread and the salad on side plates.
To prepare the beans…..
Pod the beans.
Bring a saucepan of water to the boil and throw the beans in. Cook for 1 - 2 minutes, just till they begin to split.
Drain and place in a bowl of water and ice to chill.
Pop the beans out of their shells and put to one side till needed.
Till I tasted this dish, broad beans were one vegetable I disliked. If you don’t like them either try double podding like this. They become an entirely different vegetable.
Wash and trim the rocket then dry thoroughly.
Mix a dressing using extra virgin olive oil, red wine vinegar and your favourite seasonings.
Toss and serve.
Last time I made this I roughly chopped the rocket and added it to the dish itself at the last minute. It was delicious, adding an extra tang.