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| Sicilian fish steaks | Salad of sardines | Casserole lamb chops | Canadian fish and mussel | 20Min lamb stew baby vegies | Chicken Chasseur | 2-minute lamb cutlets | Risotto parmesan and peas | Platter of Australian seafood | House salad Cobb dressing | Barbecued baby fish | Caramelised pear pie | AF Chicken sweet chilli sauce | Baby snapper w/Italian salsa | A salad from Morocco | Asian duck slaw | BBQ chicken w/olive salsa | BBQ lamb patties Tzatziki | Big Tex's baby back ribs | Crostini alla Toscana | 20-MINUTE LAMB STEW WITH BABY VEGIESServes 6 Ingredients- olive oil
- 3 lamb backstraps (boned lamb loins)
- sea salt & freshly ground pepper
- 1 cm piece of bacon, cut into lardons
- 8-10 button mushrooms, wiped clean
- 8-10 baby onions, peeled
- 1-2 heaped tbsp plain flour
- 1-1½ cups dry white wine
- 1 tbsp tomato paste
- 2 garlic cloves, crushed
- 2-3 cups chicken stock
- 2-3 heaped tbsp chopped fresh parsley
- 10 baby carrots, peeled
- 10 baby turnips, peeled
- 1 cup frozen peas
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Method- Heat a thin layer of oil in a large heavy-bottomed pan and seal the lamb all over, seasoning once sealed. Remove.
- Add the bacon, mushrooms and onions to the pan and gently cook until coloured, tossing now and again.
- Then add the flour and cook until well combined, continually stirring.
- Add about 1¼ cups white wine with the tomato paste, garlic, 2 cups stock, seasonings and 1 heaped tbsp chopped parsley. Mix well and cook until the sauce is thick and fragrant, adding more liquid if needed. Taste for seasoning.
- At the same time, cook the carrots and turnips in boiling water until just tender, adding the peas towards the end. Drain well.
- When ready, cut the lamb into chunks and return to the pan. Turn the heat down, toss well and cook the lamb to the desired degree. Then add the carrots, turnips and peas. Toss to warm through.
- Serve in large bowls with a sprinkling of chopped parsley on top and good crusty bread on the side.
© Iain Hewitson
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