Weeknight-friendly Lamb Skewers with the brown butter we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the brown butter elements, and pat the lamb dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the lamb. Cook over a fierce heat until well charred in patches, then finish through.
Stir in the dry white wine and the rest of the brown butter flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
French
Members
This French Chowder leans on white wine and shallot to do the heavy lifting. We grill the...
French Our tested Braised Tofu Toast: classic, generous, and balanced with dijon and tarragon. Serves...
French A provencal take on Chickpea Fritters, built on white wine and shallot and finished the way we...
French This French Chowder leans on garlic and thyme to do the heavy lifting. We smoke the Squash for...