The root parsley is an untraditional yet superb addition to lamb stew and lends a great earthy flavour to the dish.
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1 tablespoon olive oil
900g (2 lb) diced lamb leg
salt and pepper, to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
4 root parsley, cut into large chunks
1L water, or as needed
2 large potatoes, peeled and diced
1 tablespoon chopped fresh rosemary
chopped fresh parsley, to garnish
Method Prep:15min › Cook:2hr › Ready in:2hr15min
In a large casserole dish over a medium heat, warm the oil then add the lamb, season well then stir to brown on all sides.
Add the onion, carrots and root parsley and cook gently together with the lamb for a few minutes. Pour in the water then stir and cover. Bring to the boil before turning the heat down to low.
Simmer for 60 to 90 minutes until the lamb is tender. Stir in the potatoes and rosemary and simmer for 15 to 20 minutes. Continue to simmer uncovered until potatoes are tender but still whole. Serve in warm bowls garnished with fresh parsley.