This recipe is a showcase for the spice mixture, mélange viande. The other ingredients - lamb, carrot, onion and potato - are almost incidental to the recipe. Try the mixture with other meats and with fish or cheese. The summery, flowery perfume of the spice mix is exquisite and unforgetable.
Ingredients (4 portions)
2 lamb neck fillets
3 tbsp dark brown sugar
4 tbsp melange viande spice mixture
30g Plain flour
24 Chantennay carrots
1 large onion, roughly diced
2l lamb stock
8 silverskin pearl onions
2 Maris Piper potatoes*
Duck or goose fat
* Maris Piper is the best roasting potato, but an alternative floury potato can be used.
|Ok, so start with your lamb neck fillets. A good marbling of fat is essential for extra flavour. The first thing you need to do is bring the lamb stock to the boil with the melange in it. This will allow the flavours to infuse.|
|Melt the sugar in a large skillet and allow a light caramel to form. Season your lamb and caramelise in the hot pan until evenly coloured, as per the picture right.|
Remove from the pan and set aside.
|These are the perfect carrots for a stew. Because of their size you won't need to cut them into pieces, so they can keep the natural shape that Mother Nature gave them.|
|Fry the onions in vegetable oil in the same pan you caramelised the meat in. Then deglace all of the meaty flavours with the stock - don't be shy, give the pan a good scrape. Place the lamb back into the pan and allow to braise for an hour.|
|I chose to finish the dish with some silverskin onions, which add great texture as well as a sour note from the vinegar they're pickled in. Simply run through the sauce a few minutes from serving to keep the crunchy texture.|
|Voila! Serve piping hot and eat with glee.|