Photo of Spring lamb stew by WW

Spring lamb stew

8 - 10
PersonalPoints™ per serving
Total Time
1 hr 15 min
20 min
55 min
This colourful and chunky stew brings the best flavours of spring together in one pot.


Calorie controlled cooking spray

8 spray(s)

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

Carrots, raw

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)

Parsley, fresh

2 tablespoons

Peas, fresh or frozen

100 g


2 tablespoons, level


  1. 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.
  2. 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.
  3. Add the peas to the stew, stir, and season to taste, then cook for a further 5 minutes.
  4. 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.