Ingredients

Serves 4

1 bunch thyme
2 x anchovy fillets
25ml olive oil
Sea salt
6 cloves garlic, peeled
2 leeks, washed & diced
2 carrots, peeled & diced
1 onion, peeled & diced
2 sticks celery, diced
2 bay leaves
1 bottle white wine
200ml white wine vinegar


1kg nicola potatoes
600ml cream
150g butter, diced


2 bunches baby carrots


250g fresh peas, podded
Butter
Chopped continental parsley

 

Method

Chop the thyme, rosemary & anchovies. Mix with the olive oil to form a paste. Rub into the lamb and leave to marinate for a few hours, preferably overnight.
Pre-heat the oven to 190°C.
In an ovenproof dish, heat the olive oil, season the lamb and colour well on all sides. Set aside.
Add the vegetables and sauté until well coloured. Add the bay leaves and deglaze with the white wine. Bring to the boil & reduce by half. Add the vinegar.
Cover the dish with 2 layers of foil, fasten with string and affix a lid.
Transfer to the oven and cook for 1 hour. Reduce the heat to 130°C and cook for a further 3 hours.
Remove from the oven and let rest in a warm place for 20 minutes.

To make the mash:
Place the potatoes in a large pot. Cover with cold water, add a little salt and bring to the boil. Reduce the heat and simmer gently until cooked. Peel and pass through a mouli or potato ricer. Keep warm.
Bring the cream to the boil in a large pot and reduce by half. Beat into the potato. Add the diced butter and season.

To serve:
Using a sharp, heavy knife or cleaver cut the lamb into 4 pieces.
Divide the mash between 4 plates. Top each with a piece of lamb.
Top with carrots and peas tossed in a little butter and parsley and serve.