Lamb and spring vegetables – Rustic and loving it.


I was really looking forward to this recipe…. that is until I paid £8 for 600g lamb [<— feels like Ive been robbed]. Now Lamb is a weird ww2 rationing area. I cant find any recipes from that era and so I suppose it would have been a bit like chicken…. either black market or you received a bit of lamb (or mutton) if someone you knew (a relative perhaps) was willing to share some.

The only reference to lamb or mutton I can find (at the moment) is when Christmas came round. As few as 1 family in 10 could have gotten their hands on a goose or turkey for christmas day. Quite often Christmas recipes included ‘mock’ goose or turkey which weirdly was made from lamb.

1943 -1944 shortages were at their height; Vere Hodgson wrote for the social research organisation, Mass Observation.

‘We are pretty well on our beam ends as far as Christmas fare is concerned. No chance of turkey, chicken or goose – not even the despised rabbit. If we can get a little mutton that is the best we can hope for. A few Christmas puddings are about. There are shops with three puddings and 800 registered customers.’

Ingredients: a few more than usual but well worth it.

  • 500g diced lamb (I used leg steaks because thats all I could get hold of)
  • butter for ‘frying’… margarine or a lil veg oil will do (rapeseed the best)
  • 1 pint stock…. i use chicken (yes chicken, it goes so well with meats like lamb or beef), but a good lamb stock will do fine.
  • quarter of a pint of dry white wine… and yes alcohol was available but usually only at a local pub… you could get some to take home though aswell.
  • 1 onion , cut into chunks
  • a healthy pinch of thyme, fresh if you have it, dried is fine though
  • 2 small leeks or 8oz baby onions, halved
  • 8oz carrots quartered or 8oz young carrots
  • 2 small turnips or half a reasonably sized swede
  • 6oz shelled broad beans or a big handful of green beans, topped/ tailed and cut into thirds
  • 1 tbsp plain flour
  • 1 egg yolk
  • 3tbsp double cream
  • 2 tsp lemon juice
  • salt and ground black pepper

Method:

  • Saute the lamb in a little butter (AKA lightly fry until brown), or margarine or a little oil if on a lower fat diet.
  • Add the stock and wine, then bring to the boil
  • Add the onion, thyme, cover and leave to simmer for 40 minutes
  • brown the leeks in a little butter, marg etc
  • Add the lamb, carrots and turnip. leav to cook for 15 minutes
  • add the beans and leave to cook for 5 – 10 minutes
  • Remove the lamb from the pot and move to a serving dish… cover and keep warm.
  • Bring to the boil and reduce the stock to 3/4 pint (450ml)
  • Mix in a tsp butter or margarine, flour and whisk briskly until smooth and simmer briefly
  • add egg yolk and cream, whisk  until smooth… do not boil.
  • Add lemon juice, and season.
  • Pour sauce over the lamb  and serve

Even today (see first paragraph) its very expensive… I wont be rushing out to buy more lamb any time soon… but for now we’ll enjoy this treat (YUM) and perhaps a few leftover pies later in the week. 

I cant tell you how much I wish i could add scratch-n-sniff to this blog! The smell coming out the kitchen is AMAIZING!

Yep, you hear right… any left overs would be excellent as pie filling, which I might do as I’ll be practicing the new low fat pastry recipe posted earlier.

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2 responses to “Lamb and spring vegetables – Rustic and loving it.

  1. O this does sound goo – I love lamb but can’t afford it. But with all these veg then you wouldn’t need a lot of meat… Lovely TY!

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