Name: Spring Lamb Stew
Total time: 1 h 50 min
Yield: 6
Ingredients: 1kg/2¼lb lean boneless lamb shoulder, cubed; 2 bay leaves; 4 sprigs fresh thyme; 1 onion, peeled and cut into quarters; 1 leek, roughly chopped; 3 cloves garlic, peeled and crushed; Salt and freshly ground black pepper; 1.2ltr/2pt cold water; 200g/7oz baby carrots, scraped and halved if large; 200g/7oz baby turnips, scraped and quartered if large; 200g/7oz baby onions or shallots, peeled; 200g/7oz baby or small leeks, halved; 200ml/7fl oz white wine (dry or medium); 200ml/7fl oz good, hot lamb stock; 200g/7oz dwarf or French beans, trimmed; 200g/7oz frozen peas or petit pois; 2 tbsp freshly chopped flat-leaf parsley or chervil

VMG Recipes