Main Meals

Minted spring lamb and vegetable braise

3 to 4
Easy
25 minutes
30 minutes
Wine/Spirit Pairing
Springfield Whole Berry Cabernet Sauvignon 2009

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Ingredients

Method
  • 500 g lamb steaks
  • Olive oil for browning
  • Sea salt and freshly ground black pepper
  • 80 g spring onions, sliced
  • 1 large clove garlic, crushed
  • 1/2 cup white wine
  • 1 cup chicken stock
  • 500–750 g assorted vegetables (e.g. baby carrots, fine green beans, baby marrows, baby corn, mangetout and she
  • For the mint sauce, blend:

  • 1 x 20 g fresh mint punnet, leaves picked
  • A pinch salt
  • 1 T caster sugar
  • 3 T lemon juice

Method

Ingredients

Trim any excess fat from the lamb and cut into chunks. Brown over a medium-hot heat in a spoonful of oil. Remove from the pan and season.

Reduce the heat and add 1 T olive oil to the pan. Stir-fry the spring onions for a minute or two. Stir in the garlic. Pour in the wine and stock and bring to a bubble, stirring to dissolve any brown bits.

Return the lamb to the pan and simmer for 10 minutes. Add the marrows, carrots and beans. Simmer, covered, for about 10 minutes or until just tender. Add the remaining vegetables. Cover again. Simmer for 10 minutes, or until the lamb and vegetables are just cooked. Check the seasoning.

Serve topped with the mint sauce.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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