Clapassade of lamb
A classic French dish from Languedoc, clapassade sees lamb neck slowly simmered in a heady white wine, star anise and green olive sauce.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 1kg/2lb 4oz lamb neck
- 4 tbsp olive oil
- 1 onion, finely chopped
- 2 celery sticks
- 1 leek, finely chopped
- 15g/½oz unsalted butter
- 15g/½oz plain flour
- 150ml/¼ pt white wine
- handful good-quality green olives, halved
- 1 bay leaf
- ½ bunch fresh thyme leaves
- 1 lime, few lime and remaining zested to garnish
- 4 star anise
- 500ml/18fl oz chicken or lamb stock
- 1 tbsp honey
- fresh parsley leaves, to garnish
Method
In a large casserole pan add the oil over medium heat. Brown the lamb all over until coloured. Then remove from the pan.
Add the onion, celery, leek and butter to the pan. Cook for 15 minutes, then add the flour to thicken. Pour in the wine and reduce by half, then add the olives, bay leaf, thyme, lime strips, star anise and stock. Add the lamb back to the pan, reduce the heat to low and simmer gently for 1 hour 30 minutes–2 hours until tender.
To serve, garnish with parsley leaves and lime zest.
