Balsamic & rosemary lamb stew served with biscuits
This delicious and unusual recipe updates the classic stew and brings new and exciting flavours with blackberry balsamic and rosemary sauce.
Served alongside onion, goats cheese and thyme biscuits, this dish is hearty and moreish.
If you’d prefer not to cook with lamb, you can easily make this a vegetarian version instead. Swap the meat for 2lbs of butter nut squash, peeled and cut into chunks. And unlike the lamb version, it can be cooked in just twenty minutes!
Serves: 4 Prep Time: 25 minutes Cook Time: 1 hour 10 minutes (or 20 minutes for vegetarian alternative)
For the stew
- 900g lamb neck or leg cut into 5 cm pieces
- 2 tbsps olive oil
- 2 onions thinly sliced into half moons
- 2 cloves garlic chopped
- 1 tbsp chopped thyme plus extra for scones
- 3 tbsps plain flour
- 1 tbsp tomato puree
- 250ml red wine
- 250ml beef stock (or vegetarian stock for vegetarian alternative)
- 150g blackberries
- 60ml balsamic vinegar
- 400g baby carrots trimmed
For the biscuits
- 200g self raising flour
- 1 tsp baking powder
- 50g salted butter chilled and cubed
- 100ml milk
- 100g rinded goats cheese crumbled
1. Preheat oven to 180c/160c fan assisted. In a large heavy pot with a fitted lid, heat one tbsp of the olive oil. Season the meat and brown on all sides using high heat. Remove from the pan and add the onions and garlic. Saute with some seasoning on medium heat for 10 minutes until softened.
2. Stir in the thyme, tomato puree and flour and cook for 1 minute, stirring constantly. Pour in the red wine, balsamic vinegar and stock. Bring to a boil and stir until thickened. Add the carrots, blackberries, lamb and more seasoning. Place the lid on and place in the oven for 1 hour 10 minutes.
3. About 15 minutes before its done, make the biscuits. Place the flour in a bowl with some salt, a little thyme from the stew and the butter. Rub, using your fingers to blend the butter into the flour. When its a gravel consistency, add the milk and stir. When its a thick dough, pour onto a floured counter and cut out 6 (7cm) biscuits and top with goats cheese. Place on a baking tray. Turn the heat up to 210c/190c fan assisted. Bake for 15 minutes and then remove. Serve the stew with the warm biscuits.
Recipe courtesy of Love Fresh Berries
Rachel - Silversurfers Assistant Editor
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