Spring Lamb Stew
An all in one dish - ideal for a chilly spring evening.
Ingredients:
- 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
Serves 6
Difficulty Rating:
Prep Time:
20 mins
Total Time:
110 mins
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
Print View Download PDF
Browse our selection of mouth watering recipes. The Q Guild recipe section will inspire you to try something new today.
- Beef Mini Roast with Chipotle Butter
- Brisket of Beef with Brown Ale
- Sirloin Steaks with Flaming mayonnaise
- Steak Sandwich with Pickled Vegetables
- Beef Mini Roast with Mustard Crust
- Steak and Chips with Tangy Sauce
- Marinated Grilled Ranch Steak
- Citrus Spiced BBQ Beef Skewers
- Beef Carpaccio with Mustard Dressing
- Steak Sandwich with Salsa Verde
- Fillet Steaks with Stilton and Cranberries
- Roast Rib of Beef with Caramelised Shallots
- Roast Beef with All the Trimmings
- Mince and sweet potato frittata
- Pan-Fried Bone-in Sirloin Steak
- Flat Iron Steaks with Olive Tapenade
- Rib-Eye Bruschetta with Beetroot and Lemon Mayonnaise
- Club steak on the bone with blue cheese butter
- Beef Stroganoff (Slow Cooker Version)
- BBQ Steak Kebabs with Red Chicory Salad
- Lasagne
- Roast Lamb with Orange and Rosemary
- Pulled Shoulder of Lamb with Fennel,Carrot and Chilli Slaw
- Moussaka
- Lamb Kebabs Marinated in Ginger and Tamarind
- Roast Mini Lamb Joints with Red Pesto
- Balsamic Glazed Sticky Lamb Cutlets with Thyme
- Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad
- Citrus and Mustard Lamb Chops
- Slow Cooker Pulled Pork Chilli Con Carne
- Roast Pork Loin With Black Pudding, Mango And Rosemary Stuffing
- Mango And Orange Pork Chops With Spicy Tails
- Sticky Chinese Ribs With Hoisin Sauce
- Piri Piri Pork Fillet With Sweet Chilli Sauce
- Cajun Pork Fillet With Sweet Potatoes
- Teriyaki Pork Steaks With Soy Sauce
- Roast Leg of Pork With Pear And Sausage Stuffing Balls
- Leftover Pulled Pork Sausage Rolls
- Pork Shoulder Steaks With Parsley, Red Chilli And Apple Butter
- Pork Fillet Medallions With Green Bean Salad
- Mini Pork And Mango Picnic Skewers
Archive
Select a Month:
Search
