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Lamb Ragout
1kg leg of lamb, deboned
1 onion
1 carrot
1 celery stick
1 bunch spinach
200g fresh peas
Thyme, salt and pepper
Gratin of parsnip
1 brown onion, finely diced
250ml white wine
500ml pure cream
1kg pontiac potatoes, sliced
2 parsnips, sliced finely
1. Braise the lamb with roughly chopped vegetables. Cook for around two hours or until soft. When lamb is done leave to cool then break apart and add peas with 250ml of the cooking liquid.
2. Divide the lamb evenly and mould into five palm-sized balls.
3. For the gratin sauté the onion in a pot until clear then add wine and reduce by half.
4. Add cream and cook on low heat for 30 minutes. In a bowl place all sliced root vegetables and tip hot cream and wine reduction over and mix through. Layer the vegetables in a baking dish and tip any excess cream over the top and cook in an oven at 190°C for one hour.
5. Wrap the lamb ball in a spinach leaf that has had the stalk removed and has been blanched in boiling water for 20 seconds. Serve the lamb with the cooked vegetables and peas.
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