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Spring lamb stew
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Serves: 4 - 6
1 tbsp vegetable oil
1kg lamb neck fillet, cut in to large chunks
1 onion, peeled and diced
3 sprigs thyme
1 large sprig rosemary
12 cherry tomatoes
500ml chicken stock
350g spring greens, thick stalks cut out, and the leaves shredded
400g can butter beans, drained and rinsed
250g pouch puy lentils
25g pack fresh flat leaf parsley, roughly chopped
1 . Heat a splash of the oil in a large casserole dish over a high heat. Season the lamb, then add to the casserole and brown in 2-3 batches.
2. When the meat is browned, reduce the heat to medium and drain off any excess fat. Remove the lamb from the pan and keep warm. Add the diced onion, thyme and rosemary to the pan and cook over the medium heat for about 5 minutes or until the onions are nicely soft.
3. Add the cherry tomatoes and continue to cook for 2 more minutes, or until the tomatoes just begin to collapse.
4. Return the browned meat to the pan and stir. Pour in the stock and bring to the boil, skimming off any residue that comes to the surface. Reduce the heat to a gentle simmer, cover and cook the stew like this for about 90 minutes, or until the meat is meltingly tender.
5. When the meat is tender enough, throw in the spring greens, butter beans and lentils. Continue to cook the stew for a further 5 minutes, or until the greens are just tender, then stir through the chopped parsley.
6. Serve the stew with a generous squeeze of lemon juice and some creamy mash if you like.
Typical values per serving:
This recipe was first published in April 2016.