Name: Stewed lamb
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Spanish
Ingredients: 6 lamb leg steaks; 50g plain flour for dusting; 6 tbsp olive oil; 1 ½ garlic cloves; 1 tbsp chopped parsley leaves; 150ml white wine; 3 potatoes cut into small chunks; 100-150g peas (frozen are fine)

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Stewed lamb

Stewed lamb

miriamgonzlezdurntez

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Serves 6

Easy

Prep: 10 mins

Cook: 1 hr and 10 mins

A star rating of 4 out of 5.8 ratingsRate

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This dish, as with all stews, tastes best the day after it's made when the meat is tender and has soaked up all the flavour it can

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Ingredients

Nutrition

Units:

MetricUS

6 lamb leg steaks
50g plain flour

for dusting
6 tbsp olive oil
1 ½ garlic cloves
1 tbsp chopped parsley

leaves
150ml white wine
3 potatoes

cut into small chunks
100-150g peas

(frozen are fine)

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Nutrition: per serving

kcal463
fat26g
saturates8g
carbs25g
sugars3g
fibre3g
protein26g
salt0.1g

Method

step 1

Salt the lamb steaks and dust them with the flour. Fry in the oil in two batches, for about 10 mins each, in a large pan with a lid, until they are a little golden on both sides. Set aside. Tip the leftover oil into a small bowl and save for the potatoes.
step 2

Next, crush the garlic and parsley using a pestle and mortar, then stir in the wine. Add it all to the pan and wait about 1 min until bubbles appear on the surface. Pour in 150ml water and wait until bubbles appear again. Now return the steaks, cover and let it all simmer over a low heat for 45-50 mins or until tender.
step 3

With 30 mins to go, fry the potatoes in a separate pan in the leftover oil for 5 mins or until golden. Sit them on kitchen paper to absorb any excess oil, then add them to the lamb for the remaining cooking time. Once the lamb and potatoes are tender, add the peas and simmer for 5 mins before serving.

Recipe from Good Food magazine, August 2016

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A star rating of 4 out of 5.8 ratings

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