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Spring Lamb Stew

Make
.
1. Place 1kg (2.2lb) boneless shoulder of lamb, cubed, into a large pan with 2 bay leaves, 4 sprigs of fresh thyme, 1 onion, peeled and cut into four, 1 leek, roughly chopped, 3 garlic cloves, peeled and crushed, seasoning and 1.2L (2pts) cold water, to cover.
2. 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.
3. Transfer the cubes of lamb to a large, ovenproof casserole dish and strain the vegetable liquor over the lamb. Discard the vegetables and herbs.
4. Add 200g (7oz) baby carrots, scraped and halved if large, 200g (7oz) baby turnips, scraped and quartered, if large, 200g (7oz) baby onions, or shallots, peeled, 200g (7oz) baby or small leeks, halved, 200ml (7floz) white wine and 200ml (7floz) lamb stock. Bring to the boil, reduce the heat and simmer for 15 minutes.
5. Add 200g (7oz) dwarf or French beans, trimmed and cook for a further 3-4 minutes. Add 200g (7oz) frozen peas or petit pois and cook for a further 2 minutes, or until the vegetables are cooked.
Eat.
Season and garnish with 30ml (2tbsp) freshly chopped parsley or chervil and serve with plenty of rustic crusty bread to soak up the juices.Note.
The stew can be cooled and kept in the refrigerator for up to 24 hours and reheated until piping hot.

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– Ingredients –

Feeds: 6

Time to cook: Approximately 1 1/2 hours
Take.Lean boneless lamb shoulder
Bay leaves
Fresh thyme
Garlic
Baby carrots
Baby turnips
Baby onions or shallots
Baby or small leeks
White wine (dry or medium)
Lamb stock
Dwarf or French beans
Peas or petit pois
Fresh parsley or chervil

– Author –

EBLEX Purchase Ingredients

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