So lets celebrate the start of spring with a seasonal Lamb with Fingerling Potatoes and English Peas home cooked meal tonight.
This adapted recipe from my mother always reminds me of my dear father because the beautiful assortment of fresh, spring vegetables such as the English peas, the onions, celery, new potatoes, carrots and tomatoes always came from his garden. The spring lamb came from the local butcher at the Co-Op general store just around the corner from our house. The same store I’d run to on a Friday evening after school with my 10 pence pocket money to spend it all on Tudor crisps or chips, as they are called in the US. I’ve changed my mother’s recipe up a little by adding a small amount of heat from red chili and saltiness from anchovy fillets. Other than that, the recipe is the same tried and true version my mother used. My mother was a great home cook in her time.
Growing up, I was so privileged to work alongside her. The lessons I learned from her and the encouragement she gave me made me into the passionate chef I am today. My passion extends to the
health of our nation. We don’t cook enough at home with fresh ingredients. I know from personal experience that eating fresh whole food prevents illness and helps people maintain a healthy life. I encourage parents to put on an apron, roll up their sleeves and get into the kitchen with their families to cook “real” food.
There is no need for expensive superfoods. Basic fresh ingredients with no added preservatives, colorants and flavorings are all that are needed. If most of the ingredients you use are, as I call them, one-ingredient foods that are prepared and cooked at home than you know what you’re putting into your body. Try making most of your food selections fresh vegetables, fruits, nuts, seeds, beans, whole grains, diary and lean meats. You can’t go wrong turning any combination of these foods into family meals. This will only improve your health and give you valuable family time chatting, laughing and enjoying each other’s company around the kitchen table. Enjoy!
Ingredients:
2lb boned lamb shoulder, cut into medium size chunks
Salt and freshly ground black pepper
3 tablespoons extra virgin olive oil
2 onions, peeled and roughly chopped
1 large carrot, peeled and sliced or 1 cup mixed baby carrots
1 celery stalk, roughly chopped
5 garlic cloves, peeled and minced
1 2oz can anchovy fillets, drained of oil and roughly chopped
2 tablespoons of thyme leaves
1 red chili, thinly sliced
1 cup white wine
1 cup low sodium lamb stock or chicken stock
1 tablespoon white wine vinegar
2 cups fingerling potatoes, cut into quarters
1 cup fresh or frozen English peas
1 cup cherry tomatoes, halved
How to make:
Season the lamb chunks with salt and black pepper. Set aside for 15 minutes.
Heat the olive oil in a large saucepan and fry the onions, carrot and celery for four to five minutes or until softened. Add the garlic, anchovies, thyme and chili. Continue to cook, stirring until the anchovies have almost dissolved into the oil. Add the lamb chunks and fry for another four to five minutes or until browned all over.
Pour in the wine, stock and vinegar. Continue to cook over a low heat for 30 minutes or until the volume of the liquid has reduced by half. Then add the potatoes and cook for a further 10 minutes.
Add the peas and tomatoes and continue to cook for another 10 minutes. Taste and season if necessary. Serve and enjoy.