Spring lamb stew
1
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
This colourful and chunky stew brings the best flavours of spring together in one pot.
Ingredients
Calorie controlled cooking spray
8 spray(s)
Lamb Leg Steak, Lean, Boneless, raw
400 g, cut into chunks
Shallots
8 medium, halved
Leek
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
2 cube(s), 1.2 litres, made from 2 cubes (ensure gluten free)
Parsley, fresh
2 tablespoon(s)
Peas, fresh or frozen
100 g
Cornflour
2 tablespoon(s), level
Instructions
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.
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