Speedy weeknight suppers: lamb with braised spring vegetables

Date:23-05-2013 07:58:02 read:4

Speedy weeknight suppers: lamb with braised spring vegetables

Who needs a cumbersome roast when you have a lamb recipe this easy and vibrant?

Katriona MacGregor's spring lamb recipe
Fresh: Katriona MacGregor's spring lamb recipe Photo: Heathcliff O'Malley

This classic French way to cook young vegetables brings out their vibrant flavour whilst keeping them fresh and tender. Served alongside sliced, pink lamb, you have an weekday evening meal which feels like a Sunday treat.

Serves 2

4 small shallots (or 2 banana shallots)

8 baby carrots

8 new potatoes

1 clove garlic

100g peas

100g broad beans

Fresh thyme, mint and parsley

2 lamb neck fillets

150ml chicken stock

Olive oil

Start off with the new potatoes. Bring to the boil in salted water and simmer until they’re only just cooked through. They’re going to be cooked for a little longer with the other vegetables later so you don’t want to over cook them. As soon as the potatoes are ready, drain and cool under cold running water and then slice into ½ cm thick discs.

While the potatoes are cooking, prepare the rest of the vegetables. Peel and quarter the shallots. Halve the carrots and crush the clove of garlic.

In a small casserole pan or any deep saucepan with a fitting lid, heat a good slug of olive oil or butter. Add the shallots and cook for five minutes, shaking the pan occasionally; they should be sizzling but not burning. Add the carrots, garlic and a spring of thyme, cook for two minutes before pouring in the stock and a sprinkle of salt and pepper. Place a lid onto the pan and simmer for five minutes.

Season the lamb well with salt and pepper and rub in a little olive oil. Heat a small frying pan and when sizzling hot, add the lamb fillets. Allow the meat to brown well on all sides – about two minutes on each before lowering the heat and allowing the lamb to cook for another 5-7 minutes, turning it frequently to cook evenly. This will give you lamb that is slightly pink the middle. Leave the lamb to rest on a warm plate while you finish the vegetables.

Finish off the vegetables by adding the sliced potatoes, peas, broad beans and a handful each of chopped mint and parsley to the shallots and carrots. If the vegetables look dry, add a splash more stock, turn up the heat, return the lid to the pan and bring to a simmer for a couple of minutes until the broad beans and peas are cooked through. Taste and add a little salt and pepper to taste.

Serve a few big spoonfuls of the vegetables with the slice lamb alongside and a sprinkle of herbs. A dollop of redcurrant or drizzle of mint sauce wouldn’t go amiss alongside.


Grilled lamb chops or lamb leg steaks will work as an alternative to the lamb neck fillet.

This is a great way to use up leftovers in the fridge – such as cooked new potatoes or vegetables from a Sunday roast. Start off with the shallots and then add whatever you want to use up, using the stock to gently simmer everything together and herbs to finish.

    Ever For Health Copy Rights 2013