BeebRecipes.co.uk
Archive of BBC Food Recipes

Home By chef

Lamb with cabbage and mushroom fricassée

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Curtis Stone

From Saturday Kitchen

Method


  1. Heat a frying pan until hot.

  2. Add the oil then sear the lamb briefly on each side.

  3. Meanwhile, place the lamb stock, carrot, celery, onion and garlic in a pan and bring to the boil.

  4. Add the lamb and poach for two minutes.

  5. Remove and allow to stand.

  6. For the fricassée, heat the frying pan until hot, add the olive oil, garlic, onion and thyme.

  7. Cook for 2-3 minutes until just softened.

  8. Add the savoy cabbage and stir-fry for five minutes.

  9. Add the mushrooms and cook for a further 2-3 minutes.

  10. Add 50ml/1¾fl oz of the poaching liquid.

  11. Serve.

Ingredients

  • 1 tbsp oil
  • 1 lamb fillet
  • 1 litre lamb stock
  • ½ carrot
  • ½ celery stick
  • ½ onion
  • 1 garlic clove

For the fricassée

  • 2 tbsp olive oil
  • 1 garlic clove, finely diced
  • ½ onion, sliced
  • 1 sprig thyme
  • 200g/7¼oz savoy cabbage, shredded
  • 3 large flat mushrooms, cut into wedges

Shopping List

Lamb with cabbage and mushroom fricassée

Fruit and vegetables

Cooking ingredients

Meat, fish and poultry

Other

Click here to view the Recipe on BBC.co.uk
This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!