Next event in:

  • 00 DAYS
  • 00 HR
  • 00 MIN
  • 00 SEC
+

News

Lucy Loves… Lamb with Cavolo Nero

Categories: East Sheen,East Sheen News,News

This week, Lucy is sharing a simple, rustic Easter Lamb dish. Perfect if you don’t want to spend the whole of the long weekend in the kitchen.

Easter for me says lamb. Back in the day it said turkey, as my Mother would always insist we had a Christmas Day rerun at Easter, however, now, it’s all about the lamb. Lamb-cavolo-nero-recipe-lucyloves-east-sheen-villageThat said, we are actually having beef the year, but ordinarily we have lamb. Easter’s complicated. At this time of the year there’s tons of fresh new ingredients in the mix, there is so much variety, it doesn’t really matter what you eat at Easter, it’s all about the family and the occasion. What you don’t need to be doing is slaving over a hot stove all day, instead of eating chocolate eggs, spending time with your loved ones and having a little drinkie. Today, I am super excited to share with you this Lamb with Cavolo Nero recipe, for oh so many reasons.
I love lamb. It’s one of my complete favourites, it’s so filled with flavour, tender and if you sling it in a pan with potatoes, rosemary and garlic it’s absolutely divine. This is a one pot wonder, effortless but so bloody tasty. Crisp your potatoes in some olive oil, brown your tender lamb steaks, soften red onions then toss the whole lot through with some beautiful cavolo nero and balsamic vinegar. This is a delicious family meal which everyone will adore and I was thrilled when I found this on the Pool, with thanks, do visit, this is a brilliant site, not just for recipes. If you are looking for a lower maintenance Easter supper this is the man, or woman, for the job. And, it does err on the side of health with the inclusion of this iron and antioxidant rich leafy green.
I do love lamb, and if you can’t face roasting a leg or are feeding a smaller crowd, there is no better dish to entice your house guests this Easter. I will be roasting a rib of beef, which was a special request from my Mother for Easter Sunday, so slightly more kerfuffle laden than I’d hoped for. However, I would much rather be rustling up this Lamb with Cavolo Nero, as that would free up more time for drinking and eating Easter Eggs. Don’t worry though, I will do my best to find some time for these too.

This recipe will be on Lucy Loves later on this week.

Lamb with Cavolo Nero Recipe

Lamb-cavolo-nero-recipe-lucylovese-east-sheen-villageServes 3 to 4

You will need a large frying pan, and that’s about it

  • 500g lamb steaks, cut into cubes
  • 3 tablespoons olive oil
  • 200g cavolo nero, washed and chopped
  • 500g potatoes, cubed, no need to peel
  • 1 large red onion, sliced
  • 3 garlic cloves, sliced
  • 3 sprigs of rosemary, leaves chopped
  • 2 tablespoons balsamic vinegar
  • salt and pepper

Take a large frying pan and heat up a tablespoon of olive oil over a medium heat. Add the cubed potatoes, no need to peel these, and cook for around 15 minutes. Keep them moving so the potatoes cook evenly until they are golden and crisp.Lamb-cavolo-nero-recipe-lucyloves-foodblog

While these are cooking, peel and slice the red onion, garlic and chop the rosemary.

Wash, trim then roughly slice the cavolo nero and place in a colander. Pour a kettle of water over it to blanch, then leave to drain.

Add some salt and pepper to your potatoes then transfer to a plate. Turn the heat up under the pan, add another tablespoon of olive oil and add the cubed lamb in one layer. Leave to cook for 2 minutes, then turn over and cook for another minute until just browning. Tip out onto another plate.

Turn the heat down then add the final tablespoon of olive oil to the frying pan. Add the sliced onions, rosemary and garlic and cook for 8 to 10 minutes until soft and golden.Lamb-cavolo-nero-recipe-lucyloves-east-sheen-village

Tip in the cavolo nero and the balsamic vinegar and cook for another couple of minutes then return the lamb, with any juices, and potatoes to the pan. Cook for another minute, stirring well, check for seasoning then served, piping hot, with wedges of lemon.

 

 

Lucy-loves-food-blog-eastsheenvillage

 

 

SaveSave

SaveSave

SaveSave

SaveSave

Author: Lucy Kellett