- 350g lean lamb leg, cubed
- 1 tbsp plain flour , seasoned
- 1 tbsp sunflower oil
- 4 shallots , quartered
- 2 leeks , sliced
- 4 carrots , thickly sliced
- 400g potato , cut into large chunks
- 700ml lamb or chicken stock
- 300g frozen pea
- handful mint leaves, to serve
- STEP 1
Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 mins. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.
- STEP 2
Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
- STEP 3
Scatter with mint to serve.
KNOW HOW – LAMB NECK
Lamb neck makes a tasty, lower-cost
alternative to leg – allow to simmer
in the stock for 20 mins without the potatoes in
the pan, then add the potatoes and cook for
another 15 mins.
Goes well with
Recipe from Good Food magazine, February 2008