Spring lamb and vegetable stew

Add photo

     

Reviews  (1)

Tweaks   (0)

• Easy

• Serves: 4
• Yield: 4 servings
• Ready in: 2 hours 30 mins (30 mins Prep - 2 hours Cook)

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, finely chopped
• 450 g (1 lb) lean boneless leg of lamb, trimmed of fat and cut into cubes
• 150 ml (5 fl oz) dry white wine
• 450 ml (15 fl oz) lamb or chicken stock
• 1 bay leaf
• 1 sprig of fresh thyme
• 900 g (2 lb) baby new potatoes, scrubbed
• 225 g (8 oz) baby carrots
• 150 g (5 ½ oz) button onions
• 200 g (7 oz) small turnips, diced
• 250 g (8 ½ oz) shelled fresh peas or 125 g (4 ½ oz) frozen peas
• 2 tbsp chopped parsley
• salt and pepper

Preparation method

1.   Preheat the oven to 180ºC (350ºF, gas mark 4). Heat the oil in a large flameproof casserole, add the chopped onion and garlic and cook, stirring, for 5 minutes or until softened. Add the cubes of lamb and cook for 5 minutes or until browned on all sides, stirring so they colour evenly.
2.   Add the wine, stock, bay leaf, thyme, potatoes, carrots and button onions. Season with salt and pepper to taste. Bring to the boil, then cover with a tight-fitting lid and transfer to the oven. Cook for 1 hour.
3.   Add the turnips and stir. Cover the casserole again and continue cooking for 30–45 minutes or until the meat and vegetables are tender, adding the peas 10 minutes before the end of the cooking time.
4.   Add the parsley and stir well. Taste and add more salt and pepper if needed. Serve hot.