I love lamb! And I am always searching for ways to keep the flavour up but keep the ‘weight’ of the whole dish down, this does it for me: fresh, robust, intense yet somehow leaves you feeling light… This dish is great with the new Tempranillo, Sangiovese style mid-weight reds.
- 6 lamb rumps
- Olive oil to cook
- 2 carrots
- 4 sticks celery
- 2 onions
- 1 bulb garlic
- Salt and pepper
- 2 litres beef stock
- 2 cups red wineFor the salad
- 500 grams endamame
- 300 grams chick peas
- 300 grams broad beans, shelled if fresh
- 2 tbsp chopped dill
- 2 tbsp picked chervil
- Salt and pepper
- 4 tbsp olive oilFor the mayonnaise
- 1 cup olive oil
- 1 egg yolk
- 1 teaspoon Smokey paprika
- ½ tsp salt
- ½ tsp pepper
- 2 tbsp white wine vinegar