Lamb with spring vegetables

Lamb with spring vegetables

By
From
Under the Walnut Tree
Serves
4-5
Photographer
Fanny Bergenström

Slow-cooked lamb with colourful vegetables in a parsley and horseradish-flavoured jus.

Ingredients

Quantity Ingredient
2 litres water, plus 1 tablespoon salt
8 black peppercorns
1.5kg lamb brisket or other lamb meat
700g mixed spring vegetables such as baby carrots, potatoes, turnips, parsnips, onions, radishes and snow peas
large handful fresh flat-leaf parsley
salt
freshly ground black pepper
freshly grated horseradish, to serve
creme fraiche, to serve

Method

  1. Bring the water, salt and peppercorns to the boil in a pot, and add the meat. Lower the heat, then cover and simmer the meat, skimming the broth occasionally (using a large spoon to remove any foam that floats to the surface). Slowly cook the meat for 1-1¼ hours, or until cooked through and really tender. Once the meat is cooked, strain the broth through a sieve and reserve. Let the meat cool, remove any bones and cut the meat into fairly small pieces.
  2. Peel the vegetables of your choice, and cut into the desired size. Pour some of the broth into a saucepan and first boil the carrots, whole onions, parsnips and potatoes, as they take the longest. Add the meat and reheat it in the broth. In the last few minutes of cooking, add the snow peas, parsley, baby turnips and radishes. Season with salt and pepper, and stir in a bit of grated horseradish. Serve with crème fraîche and extra horseradish.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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