After all that excitement in Austria, it was a bit of a drag to have to return to The Big Smoke. The weathers currently abysmal, and for months, it's been nothing but grey, grey skies, and endless freezing rain.
April should be about Spring, and despite the weather, it's probably about time to start having a look at Spring food, and even recipes suitable for Early Summer. Neck of Lamb Sauté is one such dish; it would be perfect for a Spring or Summer lunch party. Héere's my take on it:
Buy some meaty neck of lamb cutlets. (By the way, it's a great cut, that; and rather economical, too). Saute the lamb gently in unsalted butter, and then put to one side. In the same butter, fry some peeled baby onions, and some baby carrots, until they are slightly cooked.
Get hold of a large pan, and put in the vegetables. Add some smallish new potatoes. Pour in some milk, so that the vegetables and potatoes are covered. Season generously with sea salt, and lots of chunky black pepper.
Let the pot simmer away extremely slowly, and at a lowish heat, for about half an hour. When the time's up, add some peeled broad beans (I hate to say this, but frozen broad beans are surprising good, as long as you peel them), artichoke hearts, petis pois, one or two tomatoes cut in half, and a sprig of fresh mint.
Cook until tender. You will find that the milky sauce will probably curdle a bit, so to tidy things up it would probably be a good idea to strain off the sauce (using a fine sieve), and then reduce it in a small pan with a knob of butter. It might also be a good idea to use semi-skimmed milk, as this will reduce the curdling effect. Whisk it like crazy, and make sure that it doesn't boil over.
If you're keen on a clean looking presentation, rinse the vegetables with boiling water. This will remove the curdled bits from the milk. Pour the sauce back over the lamb and vegetables, and serve.
