2 tbspextra-virgin olive oil900 gmFlinders Island baby lamb pieces (see note)24cloves of organic garlic8sprigs of rosemary, leaves picked500 ml (2 cups)dry white wine750 ml (3 cups)chicken stockTo serve:buckwheat polenta and braised chicory
Heat olive oil in a large heavy-based casserole over medium-high heat and seal lamb until just brown (2 minutes each side). Add garlic and rosemary, deglaze with white wine, then add enough chicken stock to half-cover lamb and season to taste with sea salt and freshly ground black pepper. Bring to the simmer over low-medium heat, half cover with a lid, then cook until lamb is just pink (8-10 minutes). Remove from heat and rest for 30 minutes in cooking liquid. Gently re-heat, taking care not to overcook lamb. Serve with polenta and braised chicory.
Note If Flinders Island baby lamb is unavailable, find a
butcher selling very young lamb and ask for cutlets and boned
shoulder or boned leg cut into large pieces. You'll need about
150gm of meat per person.