Serves: 4-6 Servings
A little oil for frying
600g rack of lamb
1 onion cut into wedges
1 garlic clove, minced
1/2 stick of celery, diced
150g chanterelles or other mushrooms, sliced
1 cup white wine
2 1/2 cups cream
Juice of 1/2 lemon
2 tbsp mustard
2 sprigs oregano or rosemary
200g spinach, washed
Salt and pepper
Brown the rack of lamb in a heavy-bottomed saucepan and season with salt and pepper. Then add the onion, celery and chanterelles and warm through without browning.
Pour in the white wine and cream. Bring to the boil and squeeze in the lemon juice, add the mustard and oregano and put on the lid.
Simmer for 10-12 minutes and season to taste with salt and pepper.
Turn off the heat and open the lid slightly so that the dish stops cooking.
Let it stand with the lid ajar for 15 minutes – or as long as it takes to eat a starter.
When ready to serve, remove the meat to the carving board, add spinach to the pan and heat through.
The new cookware range from Morsø has been named N.A.C after NA Christensen, who in 1853 established Morsø Iron Foundry on the Limfjord island of Mors. 2015 marks the 100th anniversary of Morsø’s appointment as royal court supplier, with the first Morsø stoves installed at Amalienborg Palace in 1915. For the occasion we’ve launched a redesigned range of pots, casserole dishes, cocottes
The sleek N.A.C range enhances your experience both in the kitchen and at the table. The predominant material is as always black cast iron, and for good reason. The unique cast iron guarantees good quality and does not wear out. So each pot, pan and casserole is a little piece of culinary history and will see out many food trends; it’s kind of fun to think about.
Cast iron gets better and better over the years and provides the best opportunity to extract more flavour from your ingredients, whether you use a gas, induction or ceramic hob. This is partly through cast iron’s ability to retain heat and cook at very high temperatures. It offers the best conditions to prepare quick, everyday dishes as well as those which require a little more care. Whatever is on the menu, you and your kitchen are well equipped for it. For now, just enjoy the simple, exclusive design and stunning materials, which incidentally have been the new black for over 160 years.