Derbyshire lamb goes Italian as University of Derby Buxton chef Rob Stordy adds Mediterranean flavours to a great British favourite.
Derbyshire Lamb in Osso-Bocco Sauce and Braised Rice - serves 4
8 lamb chops or 450g lamb shoulder, trimmed and cut into large pieces
30ml vegetable or olive oil
50g onions or shallots, very finely chopped
100g finely diced carrot
2 cloves garlic, crushed
50g tomato puree
2 bay leaves
120ml dry white wine
150ml chicken or lamb stock
250g skinned, deseeded and diced plum tomatoes, fresh or tinned
A little chopped parsley
½ lemon zest
½ clove garlic, finely chopped
Salt and mill pepper
25g finely chopped shallots or onion
100g Patna or basmati rice
200ml vegetable of chicken stock
1) Season the lamb and seal in a little hot oil on both sides, place into a clean pan
2) Add the remainder of the ingredients, bring to simmer, cover and place in a moderate oven for about one hour or until the meat is tender
3)Add the tomatoes and simmer for a further two minutes, check seasoning.
For the braised rice:
1) Sweat the shallots in the butter, add the rice and cook gently for about one minute. Do not colour.
2) Add the stock, bring to the simmer, cover with a piece of greased greaseproof paper.
3) Place in an oven at 200⁰C for about 15 minutes.
4) Remove. All the stock should have been absorbed by the rice. Finish with a little more butter.
Place a spoonful of rice on serving dishes and place a portion of lamb on each plate.
Coat with the cooking sauce and sprinkle a mixture of chopped parsley, crushed garlic and lemon zest on top.
If you like yellow rice, add a large pinch of turmeric or a small pinch of saffron to the rice at stage two.
Alternatively, serve with new potatoes and vegetables such as green beans, broccoli or courgettes