Spring Lamb Stew – Rachel Khoo

Tasty Springy Stew

So my Rachel Khoo cook book arrived and it is fantastic! Jam packed full of great recipes, I’m really impressed! This was one of the first dishes I tried and it did not disappoint, super simple and so tender Vida could eat it with little help. I served with roasties and mint sauce, leaving out the salt and seasoning at the table so it was baby friendly. I also put the dish in the slow cooker at stage 2 so I could forget about it until the evening, which worked really well. This was a huge hit with little miss so I’ll definitely be making it again and has inspired me to use lamb neck more often as it was so tasty and soft.


Preparation method

  1. Heat the olive oil in a large flameproof casserole (cocotte) and brown the meat, garlic and onion. Add the bay leaf, thyme and carrots, and enough water to cover the meat by at least a couple of centimetres.
  2. Bring to a simmer and remove any scum that rises to the top. Once all the scum is removed, cover the pan. Cook for 1½-2 hours, or until the meat is tender.
  3. Five minutes before serving add the peas and beans to the lamb. Cook until the vegetables are tender.
  4. Season with salt and freshly ground black pepper to taste, and serve straightaway.


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