Slow Cooked Lamb with Rhubarb
This is a delicious recipe using cubes of either lamb shoulder, neck fillet or leg with fresh rhubarb! Don't knock it until you try it...you'll be pleased with the results. Serve with steaming creamy mash.
1 hour 30 minutes
- 675g lean lamb shoulder, neck fillet, or leg, cut into 2.5cm cubes
- 2.5ml/½tsp dried mixed herbs
- 1 tablespoon rapeseed or olive oil
- 2 small onions, peeled and cut into wedges
- 600ml good, hot lamb stock
- 2 teaspoons runny honey
- 1-2 fresh rhubarb sticks, roughly chopped
- 75g frozen green peas
- 1 tablespoon freshly chopped flat-leaf parsley
- 1 tablespoon freshly chopped mint
- In a large bowl season the lamb with the salt, pepper and dried mixed herbs.
- Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large flame/ovenproof casserole dish.
- In the same frying pan cook the onions for 2-3 minutes. Spoon into the casserole dish and add the stock and honey. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at 170°C,150°C Fan, Gas Mark 3 for 1½ hours, stirring occasionally.
- 5-10 minutes before the end of the cooking time add the rhubarb and peas.
- Garnish with the herbs and serve with seasonal vegetables and creamy mash or rice.