Spring Lamb Stew
An all in one dish - ideal for a chilly spring evening.
- 1kg/2.2lb lean boneless lamb shoulder, cubed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 onion, peeled and cut into quarters
- 1 leek, roughly chopped
- 3 garlic cloves, peeled and crushed
- Salt and freshly milled black pepper
- 1.2L/2pint cold water
- 200g/7oz baby carrots, scraped and halved if large
- 200g/7oz baby turnips, scraped and quartered, if large
- 200g/7oz baby onions or shallots, peeled
- 200g/7oz baby or small leeks, halved
- 200ml/7floz white wine (dry or medium)
- 200ml/7floz good, hot lamb stock
- 200g/7oz Dwarf or French beans, trimmed
- 200g/7oz peas or petit pois
- 30ml/2tbsp freshly chopped flat-leaf parsley or chervil
Instructions:Place the lamb into a large pan with the bay leaves, thyme, onion, leek, garlic, seasoning and water, to cover.
Bring to the boil, reduce the heat and simmer over a low heat for 1 hour, skimming regularly, if required. Remove from the heat and cool slightly.
Transfer the lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs.
Add the baby carrots, turnips, onions, or shallots, leeks, white wine and lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes.
Add the dwarf or French beans, trimmed and cook for a further 3-4 minutes. Add the frozen peas or petit pois and cook for a further 2 minutes, or until the vegetables are cooked.
Season and garnish with the herbs and serve with plenty of crusty bread to soak up the juices.
Tip: The stew can be cooled and kept in the refrigerator for up to 24 hours, then reheated slowly until piping hot.
Images courtesy of AHDB. www.simplybeefandlamb.co.uk
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