麻豆约拍

Serves: 6

Ingredients

1 kg diced Irish Lamb (shoulder)
1 Carrot peeled & diced
1 Parsnip peeled & diced
1 Onion peeled & diced
Half a Leek sliced
4 Potatoes peeled & diced
2 Cloves Garlic
2 Bay Leaves
2 Sprigs Fresh Thyme
Handful of Young Cabbage Leaves
1 Litre Chicken Stock
Fresh Ground Black Pepper
Drizzle of Rapeseed Oil

Method

Cover the lamb pieces in water and cook for approx. 20 mins simmering with a bay leaf.

Heat a casserole pot, add a drizzle of oil and sweat the following vegetables starting with garlic & onion quickly followed by the carrots, leeks and parsnip.

Add sprigs of thyme and bay leaf.

Season with black pepper.

Stir all the time as you sweat for approx. 5 minutes.

Add the diced potato.

Drain the water from the lamb and immediately add the lamb to the vegetables. Cover with the warm stock. Add a lid and simmer for approx. 1 hour stirring occasionally.

After an hour add the chopped cabbage leaves and check if lamb is tender. If not cook for a further 20 minutes or until it is tender.

Serve this Hearty Dish in a bowl and enjoy with family and friends.

Brian鈥檚 Tip: Great served with crusty bread!

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