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Serves 4

Lean lamb slowly cooked with onions and garlic with carrots and celery to delicious tenderness with a rich gravy, served with unctuous olive oil mash and spinach

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  • Serves 4
  • 700g/1½lbs lean lamb - boneless leg, or neck fillet in chunks
  • 2 tbsp seasoned flour
  • 4 tbsp extra virgin olive oil
  • 1 onion, peeled and roughly chopped
  • 2 carrots peeled and in 2.5cm/1inch chunks
  • 4 sticks celery, in 2.5cm/1in chunks
  • 2 cloves garlic, peeled and crushed
  • 300ml/ ½ pt beef stock
  • 300ml/ ½ pt red wine
  • Salt and freshly ground black pepper
  • 1 tbsp finely chopped flat leaf parsley
  • 700g/1 ½ lbs potatoes
  • 4 tbsp extra virgin olive oil
  • 1 egg
  • 225g/8oz leaf spinach
  • More extra virgin olive oil for drizzling


    1. Toss lamb chunks in seasoned flour, then shake off excess. Heat 2 tbsp of olive oil in a pan and fry lamb chunks all over to brown. Do this in batches. Remove from pan with a slotted spoon and transfer to a flameproof casserole.
    2. Add 2 tbsp more olive oil to the pan and fry onion to soften but not brown. Add to lamb. Next add carrots and celery and lightly brown. Add to lamb with garlic. Pour over stock and wine and bring to bubbling. Season with salt and freshly ground black pepper. Turn down to simmer, then cook over lowest heat for around 1 ¼ hours, or until lamb is tender. Sprinkle with parsley.
    3. Meanwhile, cook potatoes in lightly salted boiling water until soft to the point of a knife. Mash with extra virgin olive oil and egg to fabulous creaminess. Season with freshly ground black pepper. Briefly toss spinach in a pan with a little salted water to wilt. Drain.
    4. Serve lamb with mash and spinach on the side. Drizzle mash with more extra virgin olive oil.

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