- 350g lean lamb leg, cubed
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 1 tbsp plain flour, seasoned
- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 4 shallots, quartered
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 leeks, sliced
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 4 carrots, thickly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 400g potato, cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 700ml lamb or chicken stock
- 300g frozen pea
- handful mint leaves, to serve
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Toss the lamb in the flour. Heat half the oil in a large pan, then brown the lamb over a high heat for 2 mins. Transfer to a plate, then add the rest of the oil, shallots, leeks, carrot and potatoes to the pan. Fry for a few mins until starting to soften.
Pour over the stock, scraping up any meaty bits, then simmer for 10 mins until the veg are almost cooked. Tip the lamb into the pan with the peas, then simmer for 4 mins or until the lamb is just cooked and the veg are tender.
Scatter with mint to serve.
Know how - Lamb neckLamb neck makes a tasty, lower-cost alternative to leg – allow to simmer in the stock for 20 mins without the potatoes in the pan, then add the potatoes and cook for another 15 mins.