Braised Lamb with baby peas and endive, Polenta (found in this month’s Gourmet Traveller)
Celebrity guest chef, the infamous 6″5 Half-Asian Adrian Fowler – He can reach all the top shelves of my cabinets. Wow!
Prep time: 15 mins, Cook time: 2.5 hours
A simple recipe to put together as soon as you get home from work, and 3 episodes of your favorite TV show later (stirring the pot after each episode) it’s ready!
Ingredients:
1.2kg Lamb Shoulder
1 cup chicken broth
3 onions (finely chopped)
4 cloves garlic (crushed)
6 slices of anchovy
3/4 cup baby peas
handful of endives
Brown onions for 5 minutes in olive oil, then add garlic and anchovy – cook until anchovy melts
Add lamb and cover with chicken stock, simmer with lid on for 2 hours, stirring occasionally
Stir in fresh peas and endives and its ready to serve!
My additions to the recipe in the magazine:
3 teaspoons of Salsa Verde
Polenta, made with leftover chicken stock
YUM..
GIMMIEEEEEEEEEEEEEE! lamb chops, playalong
Simmering the lamb for 2 hours? Wow, doesn’t it get overcooked?
Oooh, this celebrity chef thing is pretty cool. You should make it weekly special.
damn…
that looks delicious
I’m currently attending the Le Cordon Bleu program at the California School of Culinary Art in the US. The programs pretty good.. I’m almost at the end of my term and hopefully [crossesfingers] I’ll be interning in Tuscany
!!
You should if you if you can!! I can see it’s your passion.. I love it!