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8 to 9
first-course servings or 4 to 5 main-course servingsEasy
Published 1998
Lamb and sorrel are at their best in the spring. They make a delightful combination, the acidity of the sorrel cutting the somewhat heavy taste of the lamb.
In a medium saucepan, bring the raw lamb, if using, and the stock to a boil. Lower the heat and simmer for 15 minutes. Stir in the potatoes. Return to a boil. Lower the heat, stir in the cooked lamb, if using, and simmer for 15 minutes.
Meanwhile, in a medium frying pan, melt the butter. Stir in the sorrel and cook over medium heat, stirring, until the sorrel has wilted and changed colo