Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the summer lamb stew
- 2 tbsp olive oil
- 2 lamb neck fillets, approx. 500g/1lb 2oz total
- 3 round baby shallots, peeled
- 2 garlic cloves, thinly sliced
- 1 rosemary sprig
- 1 bay leaf
- 400ml/14fl oz lamb stock
- 4 small baby new potatoes, peeled
- 4 asparagus spears, trimmed
- 4 cherry vine tomatoes, halved or quartered
- 100g/3½oz fresh broad beans, double podded
- 100g/3½oz black olives
- 3 rainbow chard leaves, with stalks, roughly chopped
- salt and freshly ground black pepper
For the chilli gremolata
- 1 green chilli, seeds removed and finely chopped
- 1 lemon, zest only, finely chopped
- 2 tbsp finely chopped fresh flatleaf parsley
- 2 small celery sticks, from a celery heart with leaves, finely chopped
- 2 tbsp olive oil
Method
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To make the stew, heat the oil in a large pot or casserole and add the lamb, shallots, garlic, rosemary and bay. Fry until the meat is browned and everything is well coloured all over. Add the stock, cover the pan with a lid and simmer very gently for 1½ hours or until the meat is tender.
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Add the potatoes and cook for 15 minutes until almost soft, then add the asparagus, tomatoes, beans and olives. Taste, season with salt and pepper and simmer for another 5–10 minutes until everything is cooked.
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In a separate pan, wilt the chard gently in a couple of tablespoons of the lamb stock.
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To make the gremolata, mix all of the ingredients well in a bowl and season with salt to taste. Set aside.
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To serve, place the chard in the base of a serving dish. Remove and slice the lamb, then add to the serving dish. Spoon over some of the cooking liquor and some of the vegetables. Garnish with the chill gremolata.
