Braised food

Braised spring lamb recipe with sherry and baby carrots

Spring is an opportunity to rework and lighten winter dishes.

Sam Manning

Spring is an opportunity to rework and lighten winter dishes.

I’m cautiously advocating that it’s lazy weather outdoors again on Sunday lunchtime. I may be a little optimistic of myself, but damn it; I’m just grateful for the warmer weather.

Contrary to perception, there aren’t many ingredients to play with in early spring. I see it more as an opportunity to rework and lighten up winter dishes.

I know we’re all sick of everything slow cooked, with sauces, reductions and rich sauces definitely back on shelves until next fall; but a gentle ember, with a herbaceous, stabilizing, but ultimately very light broth, is just the ticket.

Use sherry or Madeira, otherwise any type of sweet wine will do.

READ MORE:
* Rhubarb and Orange Trifle Recipe
* Farro recipe with nduja, asparagus and herb mayonnaise
* Simple Spring Herb Pesto Recipe

BRAISED SPRING LAMB WITH SHERRY AND A FEW CARROTS

PREPARATION TIME: 15 MINUTES

COOKING TIME: 3 HOURS

SERVED: 4-6

INGREDIENTS:

1 boneless or partially boneless leg of lamb

Olive oil

Sea salt and black pepper

1 garlic bulb, halved crosswise

3 brown anchovy fillets, finely chopped

3 shallots, peeled and halved lengthwise

Small handful of flat-leaf parsley, stems included

A few bay leaves

A few sprigs of rosemary

1 lemon, halved

A large handful of baby carrots, washed

2 cups cheap sherry or sweet marsala

A small handful of flat-leaf parsley leaves, coarsely chopped

METHOD:

  1. Preheat the oven to 150°C on the cooking function.

  2. Rub the lamb with a little oil, salt and pepper.

  3. Put a large casserole dish with a flameproof lid or a dutch oven over moderately high heat. Add a few tablespoons of oil, let it heat up, then add the lamb. Brown on all sides, then remove from the pan and let stand for a minute.

  4. Keep the pan on the heat. Add a little oil, then the garlic, anchovy, shallots, herbs, lemon and carrots. Fry gently for several minutes, taking care not to let anything burn. By this time, the anchovy should have melted into the oil. Pour in the sherry and let it bubble and reduce a bit.

  5. Return the lamb to the skillet and nestle it comfortably. Season well, put the lid on and put in the oven to cook gently for at least three hours, until they are tender. Remove the lid and lightly brown the top under the broiler, if necessary. Serve immediately, with a little extra flat-leaf parsley sprinkled on top.