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Braised lamb with dill & mustard
The most important thing to pay attention to here in Diana Henry's braised lamb is the seasoning – not just salt and pepper, but also lemon juice and vinegar. You need a nice gentle balance of sweet and savoury.
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1kg boneless lamb shoulder (from the meat counter), cut into large chunks and trimmed of fat
2 carrots, cut into large chunks
2 onions, 1 cut into wedges, 1 finely chopped
2 sticks celery, halved
20g pack dill, leaves and stalks separated
15g plain flour
1½ tbsp white wine vinegar
1 tbsp caster sugar
1 tbsp Dijon mustard
4 tbsp double cream
Lemon juice, to taste
Put the lamb into a large saucepan – there’s
no need to brown it first – with the carrots,
onion wedges, celery, peppercorns and dill
stalks. Add enough water to cover generously,
at least 1.5L. Bring to the boil, turn the heat
down low, then cover and cook for 1 hour
30 minutes, skimming the surface every so
often. The lamb should be really tender by this
point. If it isn’t, cook – still on a low heat – for
a little longer.
Strain the broth into a clean pan. If needed,
reduce it by boiling until you have about 600ml.
Separate the lamb from the vegetables and
discard the vegetables. Set the lamb aside.
Melt the butter in a flameproof casserole
or frying pan and sauté the chopped onion
until soft but not coloured. Stir in the flour.
Remove the pan from the heat and add the
broth, slowly at first, stirring to keep the sauce
smooth. Return to the heat and stir as the
sauce gets to the boil, then lower the heat
and simmer for 4 minutes.
Add the white wine vinegar, sugar, mustard,
double cream and lemon juice, then season.
Stir in the lamb and taste for seasoning and
sweet-acid balance. Add the dill leaves then
serve. Delicious with boiled new potatoes
and green beans.
Typical values per serving when made using specific products in recipe
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