Slow-braised lamb with sweet potato mash recipe

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Slow-braised lamb with sweet potato mash recipe

'Chumps' of lamb are best cooked low and slow which helps release their lovely flavour. 


Ingredients

  • 250 g 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 chicken stock
  • 1 small bunch of flat parsley, roughly chopped
  • 500 g sweet potatoes, peeled and cut into chunks
  • 100 g salted butter cut into chunks
  • 1 pinch Salt and freshly milled black pepper
  • 3 tbsp tablespoons of olive oil
  • 8.8 oz 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
  • 17.6 fl oz chicken stock
  • 1 small bunch of flat parsley, roughly chopped
  • 17.6 oz sweet potatoes, peeled and cut into chunks
  • 3.5 oz salted butter cut into chunks
  • 1 pinch Salt and freshly milled black pepper
  • 3 tbsp tablespoons of olive oil
  • 8.8 oz 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
  • 2.1 cups chicken stock
  • 1 small bunch of flat parsley, roughly chopped
  • 17.6 oz sweet potatoes, peeled and cut into chunks
  • 3.5 oz salted butter cut into chunks
  • 1 pinch Salt and freshly milled black pepper
  • 3 tbsp tablespoons of olive oil

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 30 mins
  • Cooking Time: 210 mins
  • Serves: 4

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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Cowdray Farm's roast shoulder of lamb

Lotte Duncan's lamb pie

Bryn Williams' roast loin of lamb

Mark Sargeant's lamb wellington recipe

Rick Stein's Lamb-stuffed aubergines with Manchego cheese

Anjum Anand's lamb dopiaza

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