Photography by Jan Baldwin
- Olive oil
- 2 pounds/900g lean lamb, cut into small biteable pieces
- 1 onion, peeled and finely chopped
- 2 cloves garlic, peeled and finely chopped
- A few anchovy fillets, finely chopped
- 1 cup/250ml lamb or chicken stock
- ¾ cup/185ml white wine
- A handful of chopped fresh rosemary
- 1 tablespoon Dijon mustard
- 1 tablespoon butter
- 1 tablespoon half-and-half
- Heat a bit of oil in a frying pan over medium to high heat. Brown the lamb in batches if need be or, if you can, all in one go. This should take 5 minutes or so. When thoroughly brown, set aside on a plate.
- Over low heat, sweat the onion and garlic for a few minutes, add the anchovies, stir for a few seconds, and then add the stock, followed by the wine. Add the lamb and the rosemary, stir, cover the pan, and cook over low heat for around 30 minutes. Take off the heat and leave the lamb to cool. Cover and store overnight in the fridge.
When you are ready for your lamb supper, take the pan out of the fridge, uncover, and put it back on the stove top (you may need to add a little more stock if it has soaked up the juices in the night). Heat on low, adding the mustard, butter, and half-and-half and stirring it all through until piping hot.