Braised Lamb with Edamame Salad & Smoked Paprika

• 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 wine
  
  
  For 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 oil
  
  
  For the mayonnaise


• 1 cup olive oil


• 1 egg yolk


• 1 teaspoon Smokey paprika


• ½ tsp salt


• ½ tsp pepper


• 2 tbsp white wine vinegar
  
   

Season the lamb with salt and pepper and seal until well browned in a little olive oil, ideally, you could do this in the braising pan you will use to cook the lamb which will ensure all the flavours will be captured in the final meal.

Chop vegetables coarsely and add to pan. Deglaze the pan with the red wine and reduce by about half, add the stock, cover pan and cook in a 160C oven for 2 hours or until the lamb is very tender and almost falling apart.

Take lamb from pan and strain cooking juices, discard vegetables and reduce sauce down to about one cup. When serving lamb coat with this reduced sauce and reheat if necessary.

Soak chickpeas overnight in water then simmer until soft, drain and douse in the olive oil and season with salt and pepper.

Reserve; meanwhile simmer the broad beans until tender, refresh in cold water and then peel to remove the outer casing. Pop the endamame out of their pods. Mix the endamame, and broad beans with the warm chick peas and the herbs.

Mix the yolk with the paprika, salt and pepper and vinegar. Gradually drizzle the olive oil into the egg while whisking briskly until you have a thick velvety sauce. You may need more seasoning or vinegar to taste.

To serve
Toss the salad in a little of the mayonnaise and portion onto plates. Top with warmed lamb rumps and spoon over a generous amount of the mayonnaise.