So my Rachel Khoo cook book arrived and it is fantastic! Jam packed full of great recipes, I’m really impressed! This was one of the first dishes I tried and it did not disappoint, super simple and so tender Vida could eat it with little help. I served with roasties and mint sauce, leaving out the salt and seasoning at the table so it was baby friendly. I also put the dish in the slow cooker at stage 2 so I could forget about it until the evening, which worked really well. This was a huge hit with little miss so I’ll definitely be making it again and has inspired me to use lamb neck more often as it was so tasty and soft.
- 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.