Saffron Lamb with Chicory

Name: Saffron Lamb with Chicory
Yield: Serves 6-8
Ingredients: salt; 2-3 teaspoons caster sugar; about 900 g/2 lb lamb neck fillets; 4 plump chicory; 2 tablespoons vegetable oil; 2 generous pinches saffron strands; 300 ml/½ pint double cream; juice of ½ lemon; 4-5 pinches cayenne pepper; 1 medium red pepper; 3 large cloves garlic; 600 ml/1 pint milk; 2 level tablespoons plain flour

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

This is a simple but deliciously creamy and interestingly flavoured casserole. Serve with new potatoes, egg noodles or basmati rice and a green salad or vegetable.

Ingredients

about 900 g/2 lb lamb neck fillets
2-3 teaspoons

Main course

Method

Slice the lamb fillets across at 2.5-4 cm/1-1½ in intervals. Sprinkle the sugar all over the pieces of lamb. Heat the oil in a large frying pan over a high heat. Add the lamb and stir around until well bro