Lamb, herb & lemon stew
A summery take on a one-pot dish, with parsley and lemon zest to lighten it up
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 3 hrs
- Heat the oven to 160C/fan 140C/gas 3. Dust the lamb in the flour and fry all over in batches until browned. Scoop it out of the pan, then add the onions and garlic and fry until soft. Add the cinnamon and rosemary then return the lamb back to the pan with the stock. Put on a lid and cook in the oven for 11/2 hours.
- Add the potatoes, then carry on cooking with lid the on for another hour until potatoes and lamb are tender. Stir in the parsley and lemon zest just before serving.
Per serving
514 kcalories, protein 37.4g, carbohydrate 29.2g, fat 28.4 g, saturated fat 10.5g, fibre 2.3g, salt 1.24 g
Recipe from olive magazine, July 2010.
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http://www.bbcgoodfood.com/recipes/601644/
http://www.bbcgoodfood.com/recipes/601644/
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Ingredients
- 600g diced lamb
- 2 tbsp plain flour , well seasoned
- oil , for frying
- 1 large onion , sliced
- 1 garlic clove , crushed
- ½ tsp cinnamon
- 2 big sprigs rosemary
- 500ml light chicken or veg stock
- 500g small Charlotte potatoes , halved lengthways
- ½ small bunch parsley , chopped
- 1 lemon , zested
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 30 mins
Cook 3 hrs
Ingredients
- 600g diced lamb
- 2 tbsp plain flour , well seasoned
- oil , for frying
- 1 large onion , sliced
- 1 garlic clove , crushed
- ½ tsp cinnamon
- 2 big sprigs rosemary
- 500ml light chicken or veg stock
- 500g small Charlotte potatoes , halved lengthways
- ½ small bunch parsley , chopped
- 1 lemon , zested
Per serving
514 kcalories, protein 37.4g, carbohydrate 29.2g, fat 28.4 g, saturated fat 10.5g, fibre 2.3g, salt 1.24 g
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06 July 2010
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10 July 2010
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