Recipes

From the RSPCA Freedom Food Celebrity Recipe Collection by Nick Martin. Always choose Freedom Food lamb for the best possible flavour.

Serves 4-6

    1 kg/ 2lb Freedom Food labelled boned shoulder of lamb
    salt and pepper
    15ml / 1tbsp oil
    1 onion, finely chopped
    225g / 8oz carrots, finely chopped
    25g / 8oz leeks, finely sliced
    25g / 1oz plain flour
    15ml/1tbsp tomato puree
    600ml / 1pt lamb stock
    few drops gravy browning, if necessary
    2 large sprigs of rosemary
    1 large glass of red wine
    30ml / 2 tbsp redcurrant jelly

For the mint and pea mash:

    1kg / 2lb potatoes, peeled and chopped
    115kg / 4oz peas, fresh or frozen
    25g / 1oz butter
    25g / 1oz chopped fresh mint

Method

Pre-heat the oven at 160C/ 325F/ Gas 3.

Slice the lamb into 2-3 cm/1” slices. Season lamb. Heat oil in large frying pan and seal meat on both sides. Transfer the lamb to a roasting tin.

Put the onions, carrots and leek in a frying pan and sauté for 5 minutes. Stir in the flour and tomato puree. Stir well, then gradually add the stock. Cook for 10 minutes to a smooth sauce. Add a couple of drops of gravy browning if needed, then add rosemary, wine and redcurrant jelly and stir well. Pour over the lamb, cover with foil and cook in the pre-heated oven for 2 hours.

Meanwhile, cook the potatoes in boiling water for 35 minutes or until cooked. Cook and drain the peas. Drain the potatoes and mash thoroughly. Gently stir in the butter, peas and mint.

Lift the lamb out of the sauce and keep warm. Discard the rosemary. Strain the sauce into a clean pan and skim off any fat. Check the seasoning and keep warm. Spoon some of the mash onto warm plates. Place some lamb on top of the mash and spoon over the sauce. Garnish with fresh mint and serve with vegetables