This dish has been on my radar for ages - literally a decade - and I've never actually got round to cooking it. However, my bruv was up and we were off to the Arsenal West Ham game (which we won 2 - nil - champions???), and since it had been pushed back to 5:30 - it seemed like a sensible dish to prepare in advance...ready for the post match/beer celebrations.
It was quite simply superb. The recipe called for chops from the best end of lamb - but Sainbury's had a half price deal on leg of lamb - so I ended up cutting great chunks off one of these. Pan frying in seasoned flour and then stewing for 2 hours....I luckily had some frozen gravy that I used as the basis for the stock. It was melt in the mouth tender at the end. A fantastic dish.
Did it taste better for the stock pot ? I'm sure the old Speckled Hen in the distance helped also.
Made a stock with the lamb bones
And some fresh rosemary from the garden
Frying the lamb
And 2 hours later...
Severed up with some steamed and buttered spring greens...Yum
And Lou followed up with a perfect home made treacle tart!