For the Casserole
800g Lamb neck fillets cut into cubes
800ml Lamb stock
4 gloves garlic
400ml dry white wine
4 medium carrots peeled and chopped
2 onions peeled and chopped
1 tablespoon of tomato puree
3 plum tomatoes roughly chopped
50ml rapeseed oil
For the Vegetables
12 baby leeks (blanched)
120g broad beans shelled (blanched)
12 baby carrots scraped clean (blanched)
12 new potatoes peeled (cooked)
35g unsalted butter
For the mint sauce
1 bunch of mint leaves
1 tbsp sugar
50ml organic white wine vinegar
50ml rapeseed oil
1. Pour half the rapeseed oil into a pan, season the lamb pieces and fry for 5 minutes until brown all over.
2. While the lamb is cooking, add the remaining oil, chopped onions and carrots to a separate oven-proof casserole and fry for 3-4 minutes until browned. Add the tomato puree and cook for a further 2 minutes.
3. Drain the lamb in a colander. Pour the white wine into the frying pan, bring to the boil, scrape off the sediment from the bottom of the pan and add to the vegetables.
4. Add the lamb, garlic, tomatoes, herbs and stock to the casserole. The liquid should just cover the meat (add extra stock if it doesn’t). Bring to the boil, cover with a lid and cook at 180°C for 11/2-2 hours or until lamb is tender. Season to taste.
5. Once the lamb casserole is cooked it can be taken out of the oven and left to cool for an hour. Transfer the lamb pieces into an oven-proof large frying pan, ensuring they are not piled on top of each other. Strain the cooking liquid through a fine sieve placed over a saucepan, discard the vegetables. Ladle some of the liquid over the meat, bring to the boil and place in the oven at 200°C for 10-15 minutes, occasionally spooning the juices over the meat. As the liquid reduces it will become rich and sticky, coating the pieces of lamb.
6. Heat up the remaining sauce and reduce by a third.
7. Place the potatoes, vegetables and beans into a pan, add 100ml of water, the butter, season and warm through. Once the pieces of lamb are shiny and glazed, place 4 or 5 pieces onto a bowl, spoon some of the vegetables on top, pour over the reduced sauce.
8. To make the mint sauce, place the mint, sugar and a pinch of salt in a pestle and mortar, mix into a paste, add the vinegar and oil. Drizzle over the dish.