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Weekdays 10am-12:30pm ITV

Jun Tanaka Summer Lamb 🥘

If you’re looking to rustle up something quick and easy this hump day, Jun Tanaka has just the thing. He’s in the kitchen with his deliciously simple one pot summer lamb, which he serves with a side of his famous salsa verde.

Summer Lamb With Salsa Verde 

Serves 4

Ingredients:

For the Lamb:

800g Lamb neck, each lamb neck cut into 4 pieces

4 banana shallots, peeled and cut into 2cm thick rounds

5 medium carrots,  peeled and cut into 2cm thick rounds

1 head garlic, separated into cloves with skin on

300ml white wine

250ml dry sherry

2 bay leaf

Sprig rosemary

800ml lamb stock 

5 plum tomatoes, chopped

To finish:

1/2 tin cannellini beans

100g frozen peas

5 asparagus, Blanched and cut into 3cm rounds

For the Salsa verde:

½ bunch flat leaf parsley, chopped

½ bunch mint, chopped

½ bunch basil, chopped

3 fillets anchovy, chopped

1 clove garlic, crushed

1 tsp Dijon mustard

1 tbsp capers,chopped

100ml extra virgin olive oil

1 lemon

Method 

For the Lamb, season the lamb, add some vegetable oil to a large casserole dish and caramelise the meat all over. Cook for 5 minutes.

Add the shallots and carrots and cook for a further 3 minutes.

Pour in the white wine and sherry and reduce for 3 minutes.

Add the garlic, rosemary, bay leaf and tomatoes. Pour in the lamb stock and bring to a simmer, cover with a lid and cook in the oven at 180C for 1.5 hours.

Meanwhile make the salsa verde, mix everything in a bowl, add a squeeze of lemon juice and season. Keep to one side.

After 1 hour remove the lid from the lamb so the stock starts to reduce and thicken slightly. Take the casserole dish out of the oven, check that the lamb is cooked. Stir in the peas, cannellini beans and asparagus.

Spoon the salsa verde on top and serve.

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Weekdays 10am-12:30pm ITV