Name: Sauté d’agneau, purée de pommes de terre
Yield: Serves 4
Cuisine: French
Ingredients: 200 g (7 oz/1 cup) onions, roughly chopped into 1 cm (½ in) cubes; 200 g (7 oz/1 cup) carrots, roughly chopped into 1 cm (½ in) cubes; 4 garlic cloves; 2 heaped tbsp tomato purée (paste); 60 g (2 oz/4 tbsp) plain (all-purpose) flour; 200 g (7 oz/1 cup) onions, cut into small dice; 50 g (1¾ oz/3 tbsp) unsalted butter; mashed potato, to serve; 1 bouquet garni; salt and pepper; 2 tbsp vegetable oil; 800 g (1¾ lb) deboned neck end of lamb, cut into large chunks; 200 g (7 oz/1 cup) carrots, cut into small dice

Preparation info

Serves
4

Difficulty
Easy

Appears in

Classic Koffmann

By Pierre Koffmann

Published 2016

About

One of the best cuts of lamb, in my opinion, comes from the end of the neck. It’s a stewing meat, so needs long, slow cooking but it’s packed with a strong flavour. It’s very underrated as a cut and consequently is very cheap; one of the cheapest, in fact.

Ingredients

800 g (1¾ lb) deboned neck end of lamb, cut into large chunks
2 tbsp vegetable

Method

Heat the oven to 200°C (400°F/Gas 6).

Season the lamb chunks with salt and pepper. Heat a large, heavy-based casserole (Dutch oven) over a medium heat. Add the oil and once hot, add the meat and keep it turning until it is sealed and golden brown on all sides – you may need to