- 675g/1½lb lean lamb shoulder, neck fillet, or leg, cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 2.5ml/½tsp dried mixed herbs
- 15ml/1tbsp rapeseed or olive oil
- 2 small onions, peeled and cut into wedges
- 600ml/1pint good, hot lamb stock
- 10ml/2tsp runny honey
- 1-2 fresh rhubarb sticks, roughly chopped
- 75g/3oz frozen green peas
- 15ml/1tbsp freshly chopped flat-leaf parsley
- 15ml/1tbsp freshly chopped mint
- In a large bowl season the lamb with the salt, pepper and dried mixed herbs.
- Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large flame/ovenproof casserole dish.
- In the same frying pan cook the onions for 2-3 minutes. Spoon into the casserole dish and add the stock and honey. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½ hours, stirring occasionally.
- 5-10 minutes before the end of the cooking time add the rhubarb and peas.
- Garnish with the herbs and serve with seasonal vegetables and creamy mash or rice.