900G (2lb) boned shoulder of lamb - or boned leg of lamb
45ml (3 tbsp) Olive
oil
1 onion
1 carrot
2 sticks of celery
3 cloves of garlic thinly sliced
15ml (1 tbsp) plain flour
150ml (1/4 pint) dry white wine
1 litre (1 ¾ pints) lamb or chicken
stock
3 sprigs of fresh thyme
2 bay leaves
2 tbsp fresh rosemary
Salt and pepper
100ml (3 ½ fluid oz) double cream
Freshly chopped parsley to garnish
Cut the lamb into 5cm (2 inch) cubes. Heat the oil in a large casserole (non-stick
is preferable - must also have a tight fitting lid).
Brown the lamb in batches
on all sides over a high heat - remove with a slotted spoon and set aside.
Roughly chop the carrot, onion and celery and cook in the remainder of the
olive oil in the casserole for 1 minute.
Add the garlic and flour and stir
for 2 minutes. Add the wine and bring to the boil and bubble to reduce by
half.
Add the pre-fried lamb, stock and the herbs. Cover tightly and cook
at 150c (300f) Gas mark 2 for 1 hour.
Check for seasoning and add cream.
Transfer to a serving dish and sprinkle the fresh chopped parsley on top
and serve.
As served at the Overbury Farms open-day April 2004
4 Partridges—halved
Salt and Pepper
1/4 cup soft butter
1 small onion chopped
3/4 cup dry white vermouth
1/2 cup fresh orange juice
1 cup double cream
1tbsp chopped fresh chives
1tbsp chopped fresh parsley
Beurre manie using
1tblsp Plain Flour
1tblsp Soft Butter (combine together to make a paste)
Sprinkle the partridges, inside and out with the salt and pepper.
In a large
saucepan, melt all but 1 tbsp butter over a moderate heat.
When the foam subsides,
add the partridge halves and cook for 6 to 8 minutes, or until they are lightly
and evenly browned.
Cover the pan and cook for a further 12 to 15 mins on
each side, or until the partridges are tender when pierced with the point of
a knife.
Transfer the partridge halves to a warmed serving dish.
Keep warm while you make
the sauce.
Pour off all but 1 tbsp of fat from the pan.
Add the onion and fry, stirring
occasionally, for 5 to 7 minutes, or until the liquid has reduced by about
1/3.
Reduce the heat to moderate and add the orange juice, cream and chives.
Gradually
stir in Beurre manie adding it in small knobs to the boiling liquid.
Whisk
constantly until the butter melts and sauce is thickened.
Continue cooking
stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick
and hot—but not boiling.
Remove the pan from the heat and pour the sauce over
the partridges.