Australian

Braised Lamb with Edamame Salad & Smoked Paprika

Author: Anonymous
22 ingredientsPrep: 20 MINSCook: 2 MINS4 - 6 servings
Braised Lamb with Edamame Salad & Smoked Paprika

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

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