Gordon Ramsay\'s Great British Pub Food

SERVES 4

lkg neck of lamb fillet

3 tbsp plain flour

sea salt and black pepper

2-3 tbsp olive oil

1 large onion, peeled and

chopped

600g turnips, peeled and

cut into small chunks

splash of sherry

few thyme sprigs

1 bay leaf

1 litre lamb stock

(see page 245)

small handful of flat -leaf

parsley, leaves only,

chopped

168 COMFORT FOOD

Braised neck of lamb

with turnips

Featuring neck of lamb, an economical cut well suited to

slow braising, t his is a wonderfully comforting stew for

wintry days. We also like to serve it in the spring when we

add a selection of spring vegetables, such as baby turnips,

young carrots, fresh peas and broad beans - towards the

end of cooking t o retain their vibrant colours and flavours.

Cut the lamb into bite-sized pieces, then lightly coat them in the flour

seasoned with a little salt and pepper. Heat a wide frying pan and add

a thin layer of o live oil. Fry the lamb pieces in severa l batches until

evenly browned all over. Remove to a plate, using a slotted spoon.

Add a little more oil t o the pan as necessary and ~ in t he onion and

turnips. Add a pinch of seasoning and fry over a high heat for 4-6

minutes until the vegetables take on a little colour. Pour in a splash of

sherry and let it bubble down to a glaze.

Return the lamb to the pan and add the thy me sprigs, bay leaf, and

t he stock to cover. Bring to a simmer and skim off the f roth and scum

f rom the surface. Pa rtially cover the pan with a lid and s immer for 2- 3

hours until the lamb is tender.

If the sauce is too t hin, strain the liquid into a wide saucepan and boil

until reduced and thickened to a light coating co nsistency. Season well

to taste. Add the lamb and vegetables to the sauce to reheat for a

couple of minutes. Sprinkle with the chopped parsley a nd serve.