Cordero a la pastora Lamb with new vegetables and milk 
Serves 6 1.4kg/3lb of lean boneless lamb shoulder cubed 2 tablespoons olive oil 12 baby or 6 large globe artichokes 1 tablespoon plain flour 75ml/3 fl oz white wine 12 sprigs of fresh mint or more 4 sprigs of fresh thyme 1 bay leaf 6 bruised parsley stalks salt and freshly ground pepper 250-350ml/8-12fl oz full fat milk 4 tablespoons thick cream 2 tablespoons of chopped parsley 800g/1 3/4lb boiled baby new potatoes, to serve. Marinade 15 white peppercorns 2 cloves 3 garlic cloves, finely chopped 2 tablespoons vinegar 2 tablespoons olive oil Method Marinate the lamb ahead. In a mortar crush the peppercorns and cloves to a powder, then add the garlic and make a paste with the vinegar. Add the oil and work this into the lamb with your hands. Leave overnight Put the oil into a flameproof casserole over a very low heat and add the lamb, tossing to make sure it is all oil coated. Cover and leave to cook while you prepare the vegetables. Trim the artichokes, cutting off the stalks and removing the outside leaves if they are large. Quarter large artichokes(the chokes should still be small). Blanch the artichokes briefly in boiling water. Uncover the casserole: the meat will have stiffened and made stock. Sprinkle with the flour and str in, adding the wine to make a sauce. Tuck in plenty of mint, the thyme, bay leaf and parsley stalks. Salt the stew well and add pepper. Stir in the artichokes. Cook over a low heat until everything is tender-about 30 minutes. As the liquid disappears, replace it with milk. I use it all. Remove the visible stalks(parsley, thyme, mint)then add the cream. Shake to mix the sauce without letting it boil again. Stir in the potatoes or serve separately. Check the seasonings and garnish with the chopped parsley, including a leaf or two of chopped mint.
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