Lamb Argenteuil

We noticed that it has been a year or two since we last offered a St David's Day recipe suggestion on the site. One day we will get around to a vegetarian menu in honour of the man himself. This year however, mindful of the fact that Wales will be playing France in Paris the day before March 1st (2015), we are posting a French recipe which utilises traditional Welsh ingredients. The finished product is pictured above and you will find a full list of ingredients and instructions below.

If you can't get Pembroke red potatoes or Welsh lamb and leeks where you are, just pretend. We are sure the end result will be equally mouthwatering. BUT be warned, despite the deliciously delicate flavour of the asparagus puree sauce this is a very filling meal so a light white wine might provide the ideal accompaniment. The ingredients shouldn't cost more than $30-45 ( £20-30 ) depending on where you buy the meat. Dydd gwyl dewi hapus and bon appetit!

Ingredients (Serves 4)

• 1 boned shoulder of lamb (1.5 pound/ 0.66 kilos approx)
• 2  small onions (chopped and peeled)
• 1.5 pound/0.66 kilos of fresh asparagus
• 1 oz/50g  unsalted butter
• 100ml double or whipping cream
• one heaped tablespoon of seasoned flour (add salt,  pepper, dried mixed herbs to taste)
• Lemon juice
• Salt and pepper for seasoning

• Rinse the asparagus and boil until tender. Drain and keep the asparagus water. Cut off the asparagus tips and put them aside. Puree the asparagus stems in your food processor.
• Remove the excess fat from your lamb joint and dice the meat into 2 inch pieces (approx). Put the seasoned flour on a plate and roll the lamb pieces till they are covered in flour. Melt the butter in a saucepan and fry the meat and onions until they start to brown.
• Add 11⁄4 cups (300mls approx) of the asparagus water and stir to make a smooth sauce. The meat must be simmered in this liquid for an hour. You can remove any layers of fat that form on the surface. Add more liquid if necessary and ensure that the meat is tender before proceeding.
• Stir in the cream and asparagus puree. Add salt, pepper and lemon juice to taste (go sparingly on the lemon juice). Stir thoroughly. The sauce should have a delicious aroma and a fairly thick consistency.
• Serve the cooked lamb and sauce with the asparagus tips you removed earlier, arranged around the edge of the plate. Potatoes, mashed or boiled are an ideal accompaniment. For vegetables we are using leeks on this occasion because it is St David's Day. If you prefer something lighter, peas or broad beans will do very nicely.