Mustard lamb collars with green beans and black olives

Total: 2 h 20 min Diners: 4

Lamb is a deeply rooted ingredient in Spain, but most people only eat it roasted or in chops. Why? It is a mystery because in reality lamb meat is tremendously versatile and healthy, and now more and more different cuts are becoming popular, opening up a fantastic range of recipes, since lamb is an easy to cook and very versatile meat, and also, as it comes from pasture, it is a sustainable and natural food.

In this case we have used lamb collars, a part that is optimal for stewing, to cook them for a long time and then debone them, as if it were an oxtail, I remember a dish at La Tasquería that resembled an oxtail roll, but made with lamb collars that was a wonderful thing. It is important to know that it has quite a lot of bone, so keep that in mind when calculating the portions.

We have chosen a mustard sauce with lots of flavor, a touch of paprika and also of white wine and next to it some black olives and some green beans that we like to incorporate at the end of cooking so that they are smooth and not overdone. Each master has his own style…. It has nothing to do with that tajine of lamb and olives that we already proposed some time ago, but you can also make it with boneless leg without any problem. If you like lamb recipes, don’t forget to try to make a kebab with it… it’s delicious! it’s a delight!

The green beans give it a great touch, because they have a certain sweetness and also refresh the whole. You can incorporate them like this, cut small, or larger if you prefer to minimize preparation time.

How to make mustard lamb with green beans and olives

. Mustard lamb collars Clara Villalón

Ingredients

Ingredients

. Lamb necklaces 600 g Green beans, 150 g Flour, 200 g Olive oil, 8 tablespoons Purple onion, 2 pc Dijon mustard, 1 tablespoon Pitted black olives, 1 jar Shallot, 2 pc Sweet paprika, 1 teaspoon White wine, 150 ml Sweet mustard seed, 2 tablespoons Chicken stock, 250 ml Salt, s/s Black pepper, s/s

Step 1

The first thing we will have to do will be to prepare the pot where we are going to make the stew with the oil and heat it over a lively fire. Season each lamb necklace with salt and pepper and pass it through plenty of flour on all sides, draining well so that there are no sticky spots. Fry the lamb collars first on one side and then on the other, over a lively heat, until golden brown on both sides. Remove to a plate.

Step 2

Lower the heat and add a little more oil if necessary, then poach the finely chopped shallot and onion with a little salt, covering if necessary. Let it cook until it is tender and slightly caramelized.

Step 3

Peel the green beans, remove the ends and chop them finely while the onion is cooking.

Step 4

Incorporate the paprika, mustards and stir well. Add the white wine and let it evaporate over a high heat so that the alcohol is lost and the wine is well reduced. Then add the black olives and put the lamb back in the sauce, cover with the chicken stock, which can be a good quality purchased one, but it is always better if it is homemade. Of course, you can also use lamb broth or vegetable broth or stew broth. Cover and let it cook at minimum heat, with a slight bubbling, for approximately 90 minutes or until the lamb meat is very tender.

Step 5

Remove the lamb collars and olives to a plate very carefully and mash all the rest of the sauce so there are no lumps.

Step 6

Pour the sauce back into the pan, heat and add the green beans, lamb and olives, cover and simmer over a low heat for a further 5 minutes to allow everything to integrate and the beans to cook. Add salt and black pepper to taste.