"An all-time favourite, and brilliant every time. Rustic, simple and hearty."
Lamb Stew
5
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Prep time 20mins
Cook time 3hrs
Serves or Makes: 6
Recipe Card
ingredients
- 1 kilogram boned leg of lamb, trimmed and cut into 2cm pieces
- pinch of flaked sea salt
- grind of black pepper
- 2 tbsp plain flour
- 50 gram butter
- 1 tbsp olive oil
- 2 cloves of garlic, peeled and chopped
- 2 sprigs of rosemary
- 2 tbsp sunflower oil
- 1 large onion, halved and sliced
- 2 medium carrots, peeled and roughly chopped into 1cm dice
- 1/2 medium swede, peeled and roughly chopped into 1cm dice
- 1 liter vegetable or lamb stock
- 400 gram tinned chopped tomatoes
- 2 fresh bay leaves
- 2 tbsp roughly chopped flat leaf parsley
Method
Step 1
Preheat the oven to 160°c.
Step 2
Season the lamb well with salt and pepper then dust it with the flour. In a large frying pan over a high heat, combine the butter, olive oil, garlic and rosemary. Once the butter has melted and is bubbling, place the floured lamb into the pan to sear. You may wish to do this in two batches, as you don’t want to crowd the pan. Use tongs to keep turning each piece of meat until the lamb is browned and sealed on all sides. Keep the browned lamb, garlic and rosemary to one side.
Step 3
Heat the sunflower oil in a large casserole dish, then add the onion, carrots and swede. Cook for 10 minutes until they are starting to caramelise. Add the stock, tomatoes and bay leaves. Simmer for 10 minutes, and then add the lamb, garlic and rosemary.
Step 4
Cover the casserole dish with a lid and place it into the centre of the preheated oven. Cook the stew for 3 hours, stirring well after each hour. If the stew looks too wet at the end of the cooking time, just pop it back into the oven for an extra 30 minutes. If it’s drying out at any point, add a little more water to bring it back to life. Remove the bay leaves and rosemary sprigs before serving.
Step 5
Delicious served with potato mash or fresh baguette. Top with chopped parsley to finish. Enjoy.