SPRING LAMB STEW WITH SEASONAL VEGETABLES

2015-02-26
  • Prep Time : 0m
  • Cook Time : 0m
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Vital Statistics

Preparation Time

20 minutes

Cooking Time

1 hour 30 minutes

Serves

6

Ingredients

  • 1kg boneless lamb shoulder, cut into 3cm cubes
  • 2 Bart Bay Leaves
  • 1 tsp Bart Thyme
  • 1 onion, peeled & quartered
  • 1 leek, roughly chopped
  • 200g baby carrots, scrubbed
  • 200g baby turnips, peeled & quartered, if large
  • 200g baby onions, peeled
  • 200g baby leeks, trimmed
  • 2 tsp Bart Garlic in Sunflower Oil
  • 200ml white wine
  • 200ml lamb stock
  • 200g fine green beans, trimmed
  • 200g frozen peas
  • 3 tsp Bart Freeze Dried Mint
  • 3 tsp Bart Freeze Dried Parsley salt & freshly ground Black Pepper
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Spring-Lamb-with-Seasonal-Veg

  1. Place the lamb in a large pan with the bay leaves, thyme, onion, leek and enough cold water to cover. Bring to the boil then reduce the heat and simmer gently, covered, for 1 hour, skimming from time to time, if required. Remove from the heat and cool slightly.
  2. Transfer the cubes of lamb to a large, flameproof casserole and strain the cooking liquid over the lamb. Discard the vegetables.
  3. Add the carrots, turnips, baby onions, baby leeks, garlic, wine and stock. Bring to the boil, reduce the heat and simmer for 15 minutes. Add the beans and cook for a further 5 minutes then add the peas, mint and parsley, season with salt and pepper and cook for 2 more minutes or until the vegetables are cooked.
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