Slow-braised lamb with sweet potato mash recipe
by Ben Purton | 0 comments | Print recipeTweet
'Chumps' of lamb are best cooked low and slow which helps release their lovely flavour.
At a glance
- Cuisine British
- Recipe Type Main
- Difficulty Easy
- Preparation time 30 mins
- Cooking time 210 mins
- Serves 4 people
- 250 g (8.8oz) 4 x chumps of lamb
- 2 medium parsnips, peeled cored and cut medium dice
- 2 medium carrots, peeled and cut medium dice
- 1 medium leek, split, cleaned and cut medium dice
- 1 squash, peeled, deseeded and cut medium dice
- 2 medium onions, peeled and cut medium dice
- 4 cloves of garlic, peeled and slightly crushed
- 1 sprig each of thyme and rosemary
- 500 ml (17.6fl oz) chicken stock
- 1 small bunch of flat parsley, roughly chopped
- 500 g (17.6oz) sweet potatoes, peeled and cut into chunks
- 100 g (3.5oz) salted butter cut into chunks
- 1 pinch Salt and freshly milled black pepper
- 3 tbsp tablespoons of olive oil
- In an ovenproof pot, heat a little olive oil, season the rumps well with salt and pepper and fry on all sides till golden and then remove the chumps.
- Add the diced vegetables to the pot and sauté until slightly coloured. Add the garlic, thyme and rosemary, return the lamb and then add the stock.
- Cover the pan with a double layer of silver foil and place in an over preheated to 160 degrees celcius for about 3 hours. After this time the meat will be really tender to the touch and the stock reduced to a sauce. If the sauce is too thin, carefully remove the lamb and return the pot to the stove for a few minutes of rapid boiling. Add the parsley to the sauce.
- For the mash, cook the sweet potatoes in boiling salted water till soft, drain off the water and then either pass or mash with a fork adding the butter and seasoning to taste.
- Place the mash in the bottom of a serving dish and top with the lamb and sauce - enjoy!
Ben Purton, Executive Head Chef, OneTwentyOneTwo, The Royal Horseguards Hotel
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