Spring lamb stew
Calorie controlled cooking spray
Lamb Leg Steak, Lean, Boneless, raw
400 g, cut into chunks
8 medium, halved
3 medium, 8 baby leeks, trimmed cut into 3-4 pieces
400 g, halved lengthways
New potatoes, raw
400 g, small, scrubbed
Vegetable stock cube(s)
2 cube(s), 1.2 litres, made from 2 cubes (ensure gluten free)
Peas, fresh or frozen
2 tablespoons, level
- Mist a large heavy-based pan with the cooking spray. Add the lamb, a handful at a time, and cook over a high heat until sealed and browned – about 3-4 minutes.
- Add the shallots, leeks, carrots, new potatoes, stock and 1 tablespoon of parsley. Bring to the boil, then reduce the heat and simmer, covered, for 45 minutes.
- Add the peas to the stew, stir, and season to taste, then cook for a further 5 minutes.
- Blend the cornflour with 3 tablespoons of cold water and add to the stew, stirring until thickened. Add the remaining parsley, then ladle into 4 warmed bowls and serve.