Ingredients
Ingredients
350g lean lamb leg, cubed
1 tbsp plain flour, seasoned
1 tbsp sunflower oil
4 shallots, quartered
2 leeks, sliced
4 carrots, thickly sliced
400g potatoes, cut into large chunks
700ml lamb or chicken stock
300g frozen peas
handful mint leaves, to serve
Tip
Know how – Lamb neck
Lamb 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.
Direction
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.
