Winter lamb stew

A super tasty meal in one pot. Celeriac and Jerusalem artichokes can also be added for extra nourishment and deliciousness.

Winter lamb stew

SERVES

6

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Main

Method

  1. Cut the rind off the bacon and cut into approx. 1cm (½ inch) cubes. Blanch if salty and dry in kitchen paper.

  2. Divide the lamb into 8 pieces and roll in seasoned flour.

  3. Heat a little oil in a frying pan and sauté the bacon until crisp, remove and put in a casserole. Add the lamb to the pan and sauté until golden then add to the bacon in the casserole. Heat control is crucial here, the pan mustn't burn yet it must be hot enough to sauté the lamb. If it is cool the lamb will stew rather than sauté and, as a result, the meat may be tough.

  4. Then quickly sauté the onions, carrots and parsnips if using, adding a little butter if necessary, and put them into the casserole. Degrease the sauté pan and deglaze with the stock. Bring to the boil, pour over the lamb.

  5. Cover the top of the stew with peeled potatoes (if using) and season well. Add a sprig of thyme and bring to simmering point on top of the stove, cover the pot and then put into the oven for 45-60 minutes, 180˚C/350˚F/Gas Mark 4. Cooking time depends on how long the lamb was sautéed for.

  6. When the casserole is just cooked, strain off the cooking liquid, degrease and return degreased liquid to the casserole and bring to the boil. Thicken with a little roux if necessary. Add back in the meat, carrots, onions and potatoes, bring back to the boil.

  7. Serve bubbling hot sprinkled with chopped parsley.

Ingredients

  • 1.8kg (4lb) of shoulder of lamb chops, not less than 2.5cm (1 inch thick)

  • 350g (12oz) green streaky bacon (blanch if salty)

  • seasoned white flour, preferably unbleached

  • a little butter or oil for sautéing

  • 450g (1lb) onions, (baby ones are nicest)

  • 450g (1lb) carrot, peeled and thickly sliced or 225g (8oz) carrots and 225g (8oz) of parsnips

  • 750ml approx. lamb or chicken stock

  • 8-12 'old' potatoes (optional)

  • sprig of thyme

  • Roux (optional)

Method

  1. Cut the rind off the bacon and cut into approx. 1cm (½ inch) cubes. Blanch if salty and dry in kitchen paper.

  2. Divide the lamb into 8 pieces and roll in seasoned flour.

  3. Heat a little oil in a frying pan and sauté the bacon until crisp, remove and put in a casserole. Add the lamb to the pan and sauté until golden then add to the bacon in the casserole. Heat control is crucial here, the pan mustn't burn yet it must be hot enough to sauté the lamb. If it is cool the lamb will stew rather than sauté and, as a result, the meat may be tough.

  4. Then quickly sauté the onions, carrots and parsnips if using, adding a little butter if necessary, and put them into the casserole. Degrease the sauté pan and deglaze with the stock. Bring to the boil, pour over the lamb.

  5. Cover the top of the stew with peeled potatoes (if using) and season well. Add a sprig of thyme and bring to simmering point on top of the stove, cover the pot and then put into the oven for 45-60 minutes, 180˚C/350˚F/Gas Mark 4. Cooking time depends on how long the lamb was sautéed for.

  6. When the casserole is just cooked, strain off the cooking liquid, degrease and return degreased liquid to the casserole and bring to the boil. Thicken with a little roux if necessary. Add back in the meat, carrots, onions and potatoes, bring back to the boil.

  7. Serve bubbling hot sprinkled with chopped parsley.

Execution Time: 0.323 s