The Mag: Food: Eating in Navarin of Lamb with Grain Mustard Mash ; Each Week We Bring You a Cut-Out-and-Keep Recipe From Top Chef Kevin Ashton, Who has Cooked for American Presidents and Hollywood Movie Stars. (Serves 4)

Summary

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INGREDIENTS 500g leg or shoulder of lamb, diced into one-inch pieces; 2 medium-sized onions, diced into 1 /4-inch pieces; 1 large parsnip, peeled and cut into 1 /2-inch dice; 2 mediumsized carrots, peeled and cut into 1 /2-inch dice; 1 medium-sized leek, well washed and cut into 1 /2-inch lengths (rondels); 1 /2 carton of tomato passata or 3 /4 of a tin of chopped tomatoes; 1 /3 bottle red wine; 30g plain flour; 30g butter; 1 /2 litre chicken stock; 1tbsp olive oil; 2 cloves garlic; 1 /2 teaspoon gravy browningMETHOD 1. Heat a large, heavy saucepan then add the olive oil.

2. Add the diced lamb and cook on a high heat to brown and seal the meat.

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The Mag: Food: Eating in Navarin of Lamb with Grain Mustard Mash ; Each Week We Bring You a Cut-Out-and-Keep Recipe From Top Chef Kevin Ashton, Who has Cooked for American Presidents and Hollywood Movie Stars. (Serves 4)

3. Add all the vegetables, except the leeks, stirring occasionally.

4. Now add th...

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