Spring Lamb Stew
Author: George Payne
Serves: 6
Ingredients
- 1kg lean boneless lamb shoulder, cubed
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 onion, peeled and quartered
- 1 leek, roughly chopped
- 3 garlic cloves, peeled and crushed
- salt and freshly milled black pepper
- 1.2 litres cold water
- 200g baby carrots, scraped and halved if large
- 200g baby turnips, scraped and quartered, if large
- 200g baby onions or shallots, peeled
- 200g baby or small leeks, halved
- 200ml white wine (dry or medium)
- 200ml good, hot lamb stock
- 200g dwarf or French beans, trimmed
- 200g peas or petit pois
- 30ml freshly chopped flat-leaf parsley or chervil
Method
- Put the lamb in 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 it.
- Discard the vegetables and herbs.
- Add the baby carrots, turnips, onions or shallots, leeks, white wine and lamb stock.
- Bring to the boil, reduce heat and simmer for 15 mins.
- Trim and add the dwarf or French beans and cook for a further 3-4 mins.
- Add the frozen peas or petit pois and cook for a further 2 mins.
- Season and garnish with the herbs and serve with crusty bread.
