A batch of warm apple, banana and oat muffins were enjoyed after this evening’s meal of Juniper Berry Lamb Ragout with Fluffy Mash and Buttered Spinach

I was after a new way to infuse slow cooked lamb with flavours other than simply rosemary, oregano, paprika or cumin. While flicking though a collection of loose leaf recipes I stumbled across one containing juniper berries. This recipe was recommended to me by a foodie friend who lives up the road and like me, is often on the lookout for new, flavour filled family style dishes. 

Juniper berries are small purple-black coloured berries from the juniper shrub which is found in the northern hemisphere. They add a tangy flavour to food and are the main flavouring ingredient in gin, which explains the fresh flavour of this alcoholic beverage. In Australia they are available in dried form from well stocked grocery stores and are commonly used in dishes featuring game, such as rabbit. 

Juniper Berry Lamb Ragout  to serve 8 people (adapted from a recipe published in the Good Weekend Magazine on the 16th March 2013)

I included the ingredients listed in the original recipe but I simplified the method and cooked the dish in my Ilve oven instead of on the stove top because that fitted in best with today’s timetable. 

Ingredients
2 kg lamb shoulder and lamb leg diced into 3 cm cubes

Marinade
6 fresh bay leaves
1 teaspoon juniper berries
1/2 teaspoon black peppercorns
2 sprigs fresh rosemary
3 cloves garlic finely diced (I didn’t want an overwhelming garlic flavour so I reduced the original quantity of 6 cloves to 3). 
500 ml red wine

Braise
olive oil
1 brown onion finely diced
3 cloves garlic finely diced
2 1/2 tablespoons tomato paste
2 tablespoons plain flour
500 ml chicken stock
250 ml tomato passata
2 medium carrots roughly chopped
2 celery stalks roughly chopped
sea salt and black pepper to taste

Combine the lamb and marinade ingredients in a bowl, cover and refrigerate for several hours. 

When you are ready to cook the ragout, remove the lamb from the marinade with a slotted spoon. I reserved some of the bay leaves, rosemary and juniper berries. These can be added to the vegetables while they are being sautéed. 

Heat a good splash of olive oil in a deep, heavy pot and brown the meat in 4 batches, sprinkling the flour over each batch. Take care not to burn the meat. Put the browned meat into a clean bowl. 

Add a little more olive oil to the pot and sauté all of the vegetables over a medium heat for about 10 minutes until glossy and slightly softened. 

Add back the lamb and all the other ingredients listed under “braise” and season to taste. 

Clamp on the lid and pop into the oven for 2 1/2 hours.  

We enjoyed this tender, aromatic ragout with fluffy mashed potatoes and steamed, buttered spinach.