Recipes

A favourite from Henrietta Green. This is a real Spring recipe - the lamb stew is lighter than a winter one, and it makes the most of all the baby spring vegetables now coming into season.

Serves 4-6

    2 tbsp olive oil
    1 kg boned lamb chops
    1 onion sliced
    Pinch of sugar or 1 tsp honey (optional)
    50g plain flour
    600ml vegetable stock
    1 can chopped tomatoes
    2 garlic cloves, chopped
    1 bay leaf
    sprig of fresh rosemary
    250g baby new potatoes
    250g pearl onions, peeled
    250g baby turnips
    250g baby carrots
    250g peas, shelled
    250 baby broad beans, podded
    Small bunch curly parsley, chopped
    Sea salt and freshly ground black pepper

Method

In a large heavy-based casserole with a tight fitting lid, heat the olive oil over a medium heat. Brown the chops in it for about 3-4 minutes on each side to seal them, remove them from the casserole.

Add the sliced onion to the casserole and sauté for about 4-6 minutes or until soft. Stir in the sugar and flour and cook for a further minute or two, just to brown the flour slightly.

Pour in the stock and stir until smooth. Return the meat to the pan, season and add the tomatoes, garlic, bay leaf and rosemary. Cover with the lid lined with a sheet of greaseproof paper, turn down the heat to low and simmer for about 20 minutes.

Add the potatoes, onions and turnip, cover and simmer for another 20 minutes.

Add the carrots, and cook for a further 5-7 minutes. Finally add the peas and broad beans and cook for about 5 minutes or until tender. If the sauce looks a little thin, turn the heat up to medium and leave the lid off the pan for the last minutes of cooking. Adjust the seasoning and serve sprinkled with the parsley.