Cream and nutmeg Lamb Chowder

Prep everything first: chop the aromatics, measure the cream and nutmeg 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. Roast in the hot oven, turning halfway, until golden at the edges and tender.

Stir in the dry white wine and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.

Add the carrots along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.