Spring lamb stew
Prep:
30 mins
Cook:
120 mins
New season's lamb with young vegetables make this classic dish irresistible.
2 tbsp olive oil
1 large onion, chopped
1 garlic clove, finely chopped
450g lean boneless leg of lamb, trimmed of fat and cut into cubes
150ml dry white wine
450ml lamb or chicken stock
1 bay leaf
1 sprig of fresh thyme
900g baby new potatoes, scrubbed
225g baby carrots
200g small turnips, diced
125g frozen peas
2 tbsp chopped parsley
Preheat the oven to 180°C / 350°F / Gas mark 4.
Heat the oil in a large heat proof casserole dish, add the chopped onion and garlic and cook, stirring, for 5 minutes or until softened.
Add the lamb and brown for 5 minutes stirring so they cook evenly.
Add the wine, stock, bay leaf, thyme, potatoes, carrots and season with salt and pepper to taste.
Bring to the boil, then cover with a lid or kitchen foil securely and transfer to the oven. Cook for 1 hour.
At this point, add the turnips and stir to mix through.
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.
Add the parsley and stir well. Season to taste and serve with crusty bread if you like.
Serves
4
Preparation Time
30 minutes
Cooking Time
120 minutes
Main ingredients
Alcohol, Vegetables, Lamb, Oil, Stock/Broth, Garlic, Herbs
Recipe Type
Family Dinners, Stew
Cuisine
Irish
Level of Difficulty
Easy
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