X 2 – 4
X 2 – 4
Here’s what you’ll need
- 2 large bone-in lamb leg steaks 4cm thick (known as gigot chops)
- 2 tbsp olive oil
- 25g flour, to dust
- 50g butter
- Salt and pepper
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 celery stick, finely chopped
- 1 head of garlic, cut horizontally
- 2 strips of lemon zest
- Rosemary sprigs
- 200ml white wine
- 200ml chicken stock
- Seasonal greens
- Mashed potato or polenta
- Pre-heat a casserole dish, wide enough to hold the lamb in one single layer, over high heat and add the oil.
- Put the flour onto a small plate and season generously with salt and pepper, then coat the meat.
- When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
- Turn the heat down and add three-quarters of the butter to the pan. When melted, add the onion, carrot and celery, sprinkle with salt and pepper, and cook until soft.
- Add the garlic halves, lemon zest and rosemary to the pan and cook for a few minutes more.
- Turn up the heat then add the wine to the pan. Return the meat to the pan, standing it on top of the vegetables, and bubble until the wine has reduced by half.
- Pour in the stock and bring to a simmer.
- Turn the heat right down, cover and simmer for 1.5 hours, carefully turning the lamb over a couple of times, until it is tender enough to cut with a spoon.
- Once cooked dot with the remaining butter and allow it to melt into the sauce, then serve with seasonal vegetables, mashed potato or polenta.