Pot au feu with roast lamb rump and cockles

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 4–6

By Matt Tebbutt

For the pot au feu

  • 2 tbsp olive oil
  • 1kg/2lb 4oz lamb neck fillet, cut into large pieces
  • 2 lamb tongues, cut into pieces
  • 1 carrot, peeled and roughly chopped
  • 1 onion, roughly chopped
  • 3 celery sticks, roughly chopped
  • 1 leek, roughly chopped
  • 4 baby turnips, peeled and roughly chopped
  • 1 head of garlic, peeled but cloves left whole
  • 1 bunch fresh thyme, roughly chopped
  • 2 bay leaves
  • 2–3 black peppercorns
  • 25g/1oz kale, roughly chopped

For the lamb rumb with cockles

  • 2 tbsp olive oil
  • 500g/1lb 2oz lamb rump joint
  • 20g/¾oz butter
  • 1 fresh thyme sprig, leaves picked
  • 1 garlic clove, finely chopped
  • 25ml/1fl oz Madeira
  • 500g/1lb 2oz fresh cockles, cleaned
  • 150ml/5fl oz dry white wine
  • 1 celery stick, finely chopped
  • 2 tbsp finely chopped fresh tarragon
  • salt and freshly ground black pepper
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