- 2 tbs olive oil
- Salt and freshly ground black pepper, to taste
- 900 g (2 lb) lamb neck or leg cut into 5 cm (2 in) pieces
- 2 onions, sliced thinly into half moons
- 2 cloves garlic, chopped
- 1 tbs chopped thyme, plus extra for scones
- 1 tbs tomato purée
- 3 tbs plain flour
- 250 ml (9 fl oz) red wine
- 60 ml (2¼ oz) balsamic vinegar
- 250 ml (9 fl oz) beef stock
- 400 g (14 oz) baby carrots trimmed
- 150 g (5½ oz) blackberries
- For the Scone Topping:
- 200 g (7 fl oz) self-raising flour, plus extra for dusting
- 1 tsp baking powder
- Pinch salt
- 50 g (1¾ oz) salted butter, chilled and cubed
- 100 ml (3½ fl oz) milk
- 100 g (3½ oz) rinded goats’ cheese, crumbled
As the weather starts to turn a little colder and the nights draw in, we hope you’ll take time to tackle this Blackberry Balsamic And Rosemary Lamb Stew.
It’s a hearty and tasty choice for dinner, and is sure to satisfy even the hungriest member of the family!
- Pre-heat oven to 180 deg. C., 350 deg. F., Gas Mark 4.
- In a large heavy, flameproof casserole with a fitted lid, heat one tablespoon of the olive oil. Season the meat and brown on all sides on a high heat. Remove from the pan and add the onions and garlic. Sauté with some seasoning on medium heat for 10 minutes until softened.
- Stir in the thyme, tomato purée and flour and cook for 1 minute, stirring constantly.
- Pour in the red wine, balsamic vinegar and stock. Bring to the boil and stir until thickened.
- Add the carrots, blackberries, lamb and more seasoning. Place the lid on the casserole and place in the oven for 1 hour 10 minutes.
- About 15 minutes before the end of cooking time, make the scones. Place the flour and baking powder in a bowl with some salt, a little thyme from the stew and the butter. Rub using your fingers to blend the butter into the flour. When you have a gravel consistency, add the milk and stir. When you have a thick dough, place on to a floured work surface and cut out 6 x 7 cm (2¾ in) scones and top with goats’ cheese. Place on a baking tray. Turn the heat up to 220 deg. C., 425 deg. F., Gas Mark 7. Bake for 15 minutes and then remove.
- Serve the lamb stew with the warm scones.