Spring Lamb Stew
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
Preparation Time: 20min
Cooking Time: 1hr 30m
- 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.