serves
4-6
prep
2 hours
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
2
hours
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp olive oil
- 1 kg lamb neck, cut into pieces
- 2 garlic cloves, crushed to a paste
- 1 onion, finely chopped
- 1 bay leaf
- 2 sprigs of thyme
- 4 carrots, cut into chunks
- 100 g fresh or frozen peas
- 100 g green beans
- salt and pepper
Instructions
Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½–2 hours, or until the meat is tender.
Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.
Season with salt and freshly ground black pepper to taste, and serve straightaway.
Recipes from Little Paris Kitchen by Rachel Khoo (Michael Joseph, 2012). Text © 2012 by Rachel Khoo. Photography by David Loftus.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.