Kentish Lamb and Spring Vegetable Stew
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Ingredients
- 500 g lamb neck fillets, sliced
- 300 g new potatoes
- 2 carrots
- 150 g frozen peas
- 1 leek
- 600 ml lamb stock
- 5 g fresh mint, chopped
Nutrition (per serving)
- Calories
- 421 kcal
- Protein
- 27.7 g
- Carbohydrate
- 19.3 g
- of which sugars
- 5.3 g
- Fat
- 24.9 g
- of which saturates
- 11.6 g
- Fibre
- 5.1 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb neck fillets into a large pan with the lamb stock and bring to a gentle simmer, skimming off any scum.
- 2
Peel and halve the new potatoes and add to the pan with the chopped carrots and sliced leek.
- 3
Cover and simmer for 30 minutes until the lamb and vegetables are tender.
- 4
Add the frozen peas and cook for a further 3 minutes.
- 5
Stir through the chopped mint.
- 6
Season to taste and ladle into deep bowls.
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