zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Spring Lamb Stew with Cider

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    • Audio recipe
      Close

      Audio recipe

      Spring Lamb Stew with Cider

      Download the audio file.

    Spring Lamb Stew with Cider

    Spring lamb is sweet and tender – perfect for this simple stew cooked with baby carrots and runner beans. Serve with a helping of creamy mash.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 2

    Ingredients

    • 340g diced lamb
    • 2 tbsp plain flour
    • 2 tbsp olive oil
    • 200g pack baby carrots, halved
    • 1 Knorr Lamb Stock Cube, crumbled
    • 200ml dry cider
    • ½ x 250g pack runner beans, cut into 4cm lengths
    • Juice and zest of 1 orange

    Method

    1. Dust the lamb in the flour. Heat the oil in a large pan then brown the lamb for 5 minutes, in 2 batches, to seal.
    2. Stir in the carrots, stock cube, cider and 200ml hot water. Bring to the boil then cover and simmer for about 25 minutes. Stir in the runner beans and cook for a further 5 minutes, making sure the carrots are tender.
    3. Stir in the orange juice and zest, and season to taste. Serve with a 450g pack Waitrose Creamy Mash.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This is ideal for preparing ahead and reheating. It is also excellent for freezing. Leave to cool completely then pack into a freezerproof container and freeze for up to two months.

    Comments

    Average user rating

    4 stars

    Glossary