Spring lamb stew
1 hr 15 min
This colourful and chunky stew brings the best flavours of spring together in one pot.
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 tablespoon(s), 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.