Slow Braised Lamb With Extra Virgin Olive Oil Mash

Ingredients

• 25 oz lamb chunks
• 2 tbsp flour 
• 5 fl oz International Collection Extra Virgin Olive Oil
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• 2 gloves garlic, crushed
• 10 fl oz beef stock
• 10 fl oz red wine
• 1 tbsp finely chopped parsley
• 25 oz potatoes
• 1 egg
• Salt and Pepper to taste

Method

For the lamb

1. Toss the lamb chunks in the flour and shake off the excess
2. Heat 2 tbsp International Collection Extra Virgin Olive Oil in a pan and fry until brown
3. Heat 2 more tbsp International Collection Extra Virgin Olive Oil in a separate pan and fry the onions until soft
4. Add the fried onions, crushed garlic cloves and chopped carrots to the lamb
5. Pour over the stock and the wine and bring to the boil
6. Season with salt and freshly ground black pepper
7. Turn down the heat and simmer for 1-1 1/2 hours or until lamb is tender
8. Sprinkle with parsley

For the potatoes

1. Cook potatoes in lightly salted boiling water until soft
2. Mash with 4 tbsp International Collection extra virgin olive oil and the egg until smooth
3. Season with freshly ground black pepper
4. Drizzle with the remaining International Collection Extra Virgin Olive Oil

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