Recipe: Spring-braised lamb

1 In a large casserole, place your lamb pieces and cover them with cold water. Bring to a boil for 2 minutes, stirring occasionally. Then refresh them under cold running water to remove all impurities and drain in a colander. Clean your casserole and set it aside for the rest of the recipe.

2 Peel the carrots, turnips and well-washed leeks. Wash and drain the green beans and onions, keeping the green parts.

3 Once everything is ready, cut all these vegetables into a mirepoix (small dice).

4 Place the casserole over medium heat with 2 tablespoons of rapeseed oil and 30 g of butter. When the butter has melted, add your mirepoix along with the garlic cloves, peas, a little thyme flower and the 2 bay leaves. Season lightly with salt and pepper, cover and let sweat on low heat for 15 minutes. You will already notice the wonderful aromas filling your kitchen.

5 Next, add the lamb pieces and cover for another 5 minutes. Pour water until it reaches about 5 cm above this mixture, then add your white beans and tomatoes cut into large chunks or whole tinned tomatoes. Season with coarse sea salt and freshly ground pepper. Let cook for 1 hour at a gentle simmer. 15 minutes before the end, add the peeled potatoes cut into large cubes and adjust the seasoning.

6 Carefully remove the meat pieces with a skimming ladle and place them on a serving platter.

7 Strain a large bowl of broth through a fine sieve, as we may need it if the sauce is too thick.

8 Before blending all the vegetables, check carefully that no small bones remain, as they could damage your blender. Blend for 2 minutes. Then, using a sieve or fine strainer placed over a tall container, pass the mixture by pressing firmly. The resulting sauce should have the consistency of a light puree. If it is too thick, remember that we have kept some broth in reserve.

9 Return the mixture to a clean casserole over the heat, add the crème fraîche, the meat pieces and a few drops of Worcestershire sauce. You can buy a small bottle of this, which will also be useful for preparing your next steak tartare.

Presentation

Serve in beautiful deep plates with 3 pieces of meat and the neck piece, which you can debone if desired. Pour a generous ladle of hot creamy sauce over the meat and add a few fresh raw spring peas. Leave the casserole and a pot of crème fraîche on the table so that each guest can serve themselves according to taste.