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Braised lamb with turnip and rosemary
Serves 4 Starters and mains
Ingredients
- 450g white purple-tipped turnips
- 2 lamb neck fillets (approx. 400g), cut into 2cm rounds
- 2 small onions, cut into thin wedges
- 3tbsp extra virgin olive oil 2 rosemary sprigs
- 2 garlic cloves, finely grated
- 100ml lamb stock
- 1tsp sea salt flakes
- 1tsp freshly ground black pepper
- 3tbsp chopped flat-leaf parsley, to garnish
Method
Peel the turnips, except for the purple skin around the tops, and cut into 1cm wedges. Put them in a non-corrosive dish with the lamb, onions, oil and rosemary and leave to marinate for around 1 hour.
Preheat the oven to 200C/
180C F/Gas 6. Heat a 26cm
oven-proof casserole over a
high heat. Tip the marinated
mixture into the casserole and
keep it moving with a spatula,
so it browns a little.
Add the garlic and stir well,
followed by the lamb stock,
and season with the salt and
pepper. Cover with a circle of
scrunched-up baking paper
and a lid and cook in the oven
for 20 minutes.
Turn the oven down to 180C/ 160C F/Gas 4 and cook for a further 1 hour, until the meat is meltingly tender, then leave in the oven for a further 15 minutes with the heat turned off. Serve scattered with the parsley.
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