Last Christmas we bought Sam’s parents a beautiful wicker picnic hamper; complete with gingham napkins, mini salt and pepper pots and glasses for your Pimms. The only this the hamper was missing was a great cook book full of great recipes to fill it with and so we included one of the Greedy Italian’s books. To be honest it didn’t included many picnic ideas but it was well received all the same.
This recipe has to be their favourite from the book; so much infact that I recon 80% of the meals they have cooked us since we gave it them have been this dish. Not that I am complaining, it is absolutely scrumptious! I believe I am one of many that they have shared the recipe with and totally loved.
Ok, so I haven’t stuck to the recipe entirely, I replaced quite a large quantity of lamb with vegetables (got to get in the 5 a day and it saves on having to cook extra as sites), and there were a few tweaks here and there based on what I had in stock but it was near enough there and tasted delicious. So thank you Anne and Paul (and the Greedy Italians) for the great recommendation!
- 350g lamb, cut into large chunks
- salt and freshly ground black pepper
- 100ml olive oil
- 2 onions – roughly chopped
- 1 large carrot – sliced
- 1 courgette – roughly chopped
- 1 celery stalk, roughly chopped
- ½ butternut squash – cut into chunks
- 5 garlic cloves – crushed
- handful thyme sprigs
- 1 red chilli – chopped
- 250ml oz white wine
- 25ml white wine vinegar
- 250g fresh or frozen peas
- 150g cherry tomatoes – halved
- Roasted Garlic Toasts
Season the lamb chunks with salt and pepper and set aside.
Heat the olive oil in a large pan and fry the onions, carrot and celery and squash for 4-5 minutes, or until softened.
Add the garlic, thyme and chilli, and continue to cook for 1 minute, constantly stirring. Add the lamb chunks and fry for a further 4-5 minutes, or until browned all over.
Stir in the wine and continue to cook until the volume of the liquid has reduced by half, then add the vinegar. Reduce the heat to low, cover and simmer for 20 minutes.
Add the peas and tomatoes, cover again and continue to cook for about an hour.
To make the garlic toasts, heat the oven to 200’C and drizzle slices of bread in the garlic and rosemary toasts from my homemade oils post and bake in the oven for 10 minutes, turning after 5.
Serve the stew and use the bread for dunking!