Nigel Slater Mulled Lamb

Nigel Slater Mulled Lamb is made with lamb neck fillet, baby shallots, cardamom pods, cumin seeds, ground cinnamon, lamb stock, port, prunes, and more flavorful ingredients.

This easy Mulled Lamb recipe creates a delicious and warming dinner that takes about 2 hours to prepare and can serve up to 4 people.

Ingredients Needed:

• 1 tsp cardamom pods, seeds only
• 1 tsp cumin seed
• 1 tsp ground cinnamon
• 3 tbsp groundnut oil, plus extra for frying
• 600g/1lb 7oz lamb neck fillet, cut into large chunks
• 12 baby shallots
• 1 tbsp plain flour
• 300ml/10½fl oz port
• 800ml/1½pt lamb stock or beef stock
• 300g/10½oz prunes
• 1 cinnamon stick
• Salt and freshly ground black pepper, to taste
• 1 pomegranate, seeds only
• 6-10 mint leaves, torn

How To Make Nigel Slater Mulled Lamb:

1. Preheat the oven: Set your oven to 180C/350F/Gas 4.
2. Grind the spices: In a mortar and pestle, grind the cardamom seeds and cumin seeds to a powder, then stir in the ground cinnamon.
3. Season the lamb: Mix the ground spices with the groundnut oil and rub the spice paste all over the lamb chunks.
4. Brown the lamb: In a large casserole dish, fry the lamb in a bit more oil until browned all over. Remove the lamb and set it aside.
5. Cook the shallots: In the same pan, fry the baby shallots for five minutes until golden brown. Return the browned lamb to the pan.
6. Add flour and cook: Stir in the flour and cook it for a minute to thicken the stew.
7. Pour in the liquids: Add the port and stock to the lamb. Stir in the prunes and cinnamon stick, then season with salt and pepper.
8. Bake the lamb: Put a lid on the casserole dish and bake in the preheated oven for one hour.
9. Garnish and serve: Serve the mulled lamb with a scattering of pomegranate seeds and some torn mint leaves.

Recipe Tips

• Toast Your Spices: Toast the cumin seeds and cardamom pods lightly before grinding to release even more flavor.
• Sear the Lamb in Batches: Don’t overcrowd the pan when browning the lamb. Cook it in batches to ensure each piece gets a nice, golden crust.
• Use Fresh Prunes: If possible, use fresh or high-quality dried prunes for a richer flavor.
• Deglaze with Port: Be sure to scrape the bottom of the pan after adding the port to get all those delicious browned bits mixed into the stew.
• Rest Before Serving: Let the lamb rest for about 10 minutes after baking to let the flavors develop fully before serving.

How To Store & Reheat Leftovers

Storing in the Fridge: Store leftover mulled lamb in an airtight container in the fridge for up to 3 days.

Reheating: Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through.

Nutrition Facts

• Calories: 500
• Carbohydrates: 20g
• Protein: 45g
• Fat: 33g
• Fiber: 4g
• Sodium: 550mg
• Sugar: 6g

Try More Nigel Slater Recipes:

• Nigel Slater Vegetable Stew
• Nigel Slater Stilton Puffs
• Nigel Slater Lazy Loaf