Slow-braised lamb with sweet potato mash recipe

Name: Slow-braised lamb with sweet potato mash recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g (8.8oz) 4 x chumps of lamb; 2 medium parsnips, peeled cored and cut medium dice; 2 medium carrots, peeled and cut medium dice; 1 medium leek, split, cleaned and cut medium dice; 1 squash, peeled, deseeded and cut medium dice; 2 medium onions, peeled and cut medium dice; 4 cloves of garlic, peeled and slightly crushed; 1 sprig each of thyme and rosemary; 500 ml (17.6fl oz) chicken stock; 1 small bunch of flat parsley, roughly chopped; 500 g (17.6oz) sweet potatoes, peeled and cut into chunks; 100 g (3.5oz) salted butter cut into chunks; 1 pinch Salt and freshly milled black pepper; 3 tbsp tablespoons of olive oil

Servings: persons

250 g (8.8oz) 4 x chumps of lamb
2 medium parsnips, peeled cored and cut medium dice
2 medium carrots, peeled and cut medium dice
1 medium leek, split, cleaned and cut medium dice
1 squash, peeled, deseeded and cut medium dice
2 medium onions, peeled and cut medium dice
4 cloves of garlic, peeled and slightly crushed
1 sprig each of thyme and rosemary
500 ml (17.6fl oz) chicken stock
1 small bunch of flat parsley, roughly chopped
500 g (17.6oz) sweet potatoes, peeled and cut into chunks
100 g (3.5oz) salted butter cut into chunks
1 pinch Salt and freshly milled black pepper
3 tbsp tablespoons of olive oil

1
In an ovenproof pot, heat a little olive oil, season the rumps well with salt and pepper and fry on all sides till golden and then remove the chumps.
2
Add the diced vegetables to the pot and saute until slightly coloured.
3
Add the garlic, thyme and rosemary, return the lamb and then add the stock.
4
Cover the pan with a double layer of silver foil and place in an over preheated to 160 degrees celcius for about 3 hours.
5
After this time the meat will be really tender to the touch and the stock reduced to a sauce.
6
If the sauce is too thin, carefully remove the lamb and return the pot to the stove for a few minutes of rapid boiling.
7
Add the parsley to the sauce.
8
For the mash, cook the sweet potatoes in boiling salted water till soft, drain off the water and then either pass or mash with a fork adding the butter and seasoning to taste.
9
Place the mash in the bottom of a serving dish and top with the lamb and sauce - enjoy!

828

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 250 g (8.8oz) 4 x chumps of lamb, 2 medium parsnips, peeled cored and cut medium dice, 2 medium carrots, peeled and cut medium dice, 1 medium leek, split, cleaned and cut medium dice, and more.

Yes, Slow-braised lamb with sweet potato mash recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!