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Springtime lamb stew

Good Food Magazine
Tender and succulent, British spring lamb is at shown off to advantage in this hearty stew from Good Food Magazine - perfect for mopping up with crusty bread

Springtime lamb stew

Method

1. Heat the oil in a large heavy based saucepan and add the shallots and lamb. Fry them over a medium heat until they are starting to brown, about 8-10 minutes.

2. Tip the potatoes, carrots, white wine, stock, bay leaves and tomatoes into the pan. Season with salt and pepper and bring to the boil. Cover the pan and leave the stew to gently simmer over a medium heat for 25-30 minutes until the vegetables and lamb are tender.

3. Stir in the peas and cook for another 2-3 minutes until cooked. Scatter in the parsley, adjust the seasoning and serve with some crusty bread.

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Serves: 4

Prep: 30 min
Cook: 50 min

Ingredients
1 tbsp Olive oil
12 Shallots, peeled
350g diced lamb, taken from either the chump or loin fillet, trimmed of fat
350g new potatoes, scrubbed and cut into chunks
12 baby carrots, trimmed and peeled
150ml White wine
250ml vegetable stock
3 Bay leaves
200g tinned chopped tomatoes
100g frozen peas
1 tbsp Parsley, fresh, chopped