Spring Lamb Stew Spring Lamb Stew

Spring Lamb Stew

An all in one dish - ideal for a chilly spring evening.

prep time
20 mins

cook time
1 hour 30 minutes

6 people


  • 1kg 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
  • 1.2L cold water
  • 200g baby carrots, scraped and halved if large
  • 200g baby turnips, scraped and quartered, if large
  • 200g baby onions or shallots, peeled
  • 200g baby or small leeks, halved
  • 200ml white wine (dry or medium)
  • 200ml good, hot lamb stock
  • 200g Dwarf or French beans, trimmed
  • 200g peas or petit pois
  • 2 tablespoons freshly chopped flat-leaf parsley or chervil


  1. Place the lamb into a large pan with the bay leaves, thyme, onion, leek, garlic, seasoning and water, to cover.
  2. 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.
  3. Transfer the lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs.
  4. 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.
  5. 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.
  6. Season and garnish with the herbs and serve with plenty of crusty bread to soak up the juices.
  7. Tip: The stew can be cooled and kept in the refrigerator for up to 24 hours, then reheated slowly until piping hot.