W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
LAMB & ASPARAGUS
INGREDIENTS (SERVES 4) METHOD
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Butter, 40g
Lamb leg, cubed 450g
Shallots, 250g
Plain flour, 2 tbsp
White wine, 150ml
Stock, 800ml
Asparagus, 300g
Crème fraîche, 200ml
Chives
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40 wirrallife.com
Melt the butter in a deep casserole, add the lamb and leave it to
colour lightly for a few minutes over a moderately high heat.
Tossing it from time to time will help it colour evenly on all sides.
Remove the browned meat to a plate.
Peel the shallots whole, halving any that are bigger than a walnut
in its shell. Add them to the casserole and let them brown lightly,
tossing them occasionally so that they colour evenly.
Return the lamb in its juices to the pan. Dust the flour over the
meat and onions and cook for a minute or two, stirring from time
to time. Turn up the heat and pour in the white wine. Leave to
bubble away until the wine is reduced by half, scraping at the
crusty bits on the base of the pan with a wooden spatula as you go.
Pour in the stock (it can be vegetable, lamb or even chicken) and
bring to the boil, then lower the heat and leave to simmer, partly
covered, for about 30 minutes, until the meat is tender but still has
plenty of bite.
Slice the asparagus spears into 2 or 3 short lengths and add to the
pan with salt and pepper. Continue cooking for about 5 minutes,
until the asparagus is tender. Stir in the crème fraîche and chives.
Check the seasoning and serve.