Braised Lamb with Vegetables

Ingredients

• Lamb Neck Fillet 0 lbs
• Olive Oil 2 spoons
• Potato 10 oz
• Leek 2 pieces
• Carrot 3 pieces
• Rutabaga 4 pieces
• Bouillon cube 1 piece
• Wheat Flour 4 spoons
• Dry White Wine 5 fl oz
• Scallions 12 stalks
• Parsley to taste
• Thyme to taste
• 10% cream 3 spoons
• Lemon 1 piece

Step-by-Step Guide

Step 1

Cut the steaks in half, trim off excess fat, and remove the bones.

Step 2

Heat 1 tablespoon of olive oil in a deep skillet with a tight-fitting lid.

Step 3

Sear the lamb until golden brown. Remove the lamb from the skillet and transfer it to paper towels.

Step 4

Transfer the coarsely chopped vegetables (excluding the green onions) to a skillet and pour boiling water over them, ensuring the water covers the vegetables. Season with salt and pepper and cook for 15 minutes. Drain the vegetables in a colander and pour the cooking water into a large bowl.

Step 5

Pour 450 ml of vegetable broth and dissolve a broth cube in it.

Step 6

Heat the remaining oil in the same skillet and sauté the pieces of lamb, dusting them with flour and adding spices to taste, for 1 minute.

Step 7

Pour in the broth and wine, add coarsely chopped green onions and a couple of sprigs of thyme, and bring to a boil. Simmer, covered, for 1 hour on low heat, stirring occasionally.

Step 8

Transfer the lamb and vegetables to a warmed plate. Keeping the skillet on low heat, add cream, lemon zest, and lemon juice to the sauce (you can start with half a lemon and adjust to your taste). Season with salt and pepper if needed. Drizzle the sauce over the lamb and sprinkle with finely chopped parsley.