Spring Lamb Stew
An all in one dish - ideal for a chilly spring evening.
1 hour 30 minutes
- 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
- 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.