Spring Lamb Stew
This hearty lamb neck stew is a comforting and flavorful dish that is perfect for a cozy meal at home. The tender lamb is cooked to perfection with aromatic garlic, onion, and fragrant herbs, all simmered together in a savory broth. The addition of colorful carrots, fresh peas, and crunchy green beans adds a lovely burst of flavor and texture to the stew. Serve this delicious dish piping hot and enjoy the comforting and satisfying flavors in every bite!
— Constant Cookbook
Ingredients
- 1 tbsp olive oil
- 1kg/2lb 4oz lamb neck
- 2 garlic
- 1 onion
- 1 bay leaf
- 2 sprigs of thyme
- 4 carrots
- 100g/3½oz fresh or frozen peas
- 100g/3½oz green beans
- salt and pepper
Instructions
- Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
- Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.
- Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.
- Season with salt and freshly ground black pepper to taste, and serve straightaway.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4-6
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