This light and fragrant lamb stew with rhubarb and spring greens makes for a delicious summer evening dish. Serve with crusty bread.
Serves: 6
Preparation Time: 15 minutes
Cooking Time: 1 hour 30 minutes
What You’l Need:
- 450-675g/1-1½lb lean lamb neck fillet, shoulder, or leg, cut into 2.5cm/1inch cubes
- Salt and freshly milled black pepper
- 10ml/2tsp ground coriander
- 30ml/1tbsp oil
- 8 shallots, peeled and left whole
- 600ml/1pint good, hot lamb stock
- 10ml/2tsp light brown sugar
- 2 rhubarb sticks, roughly chopped
- 100g/4oz spring greens or kale, roughly shredded
- 30ml/2tbsp freshly chopped flat-leaf parsley
- 30ml/2tbsp freshly chopped mint
What To Do:
- In a large bowl season the lamb with the salt, pepper and coriander.
- Heat the oil in a large non-stick frying pan on a moderate heat. Cook the lamb in batches for 3-4 minutes until brown. Transfer to a large ovenproof casserole dish.
- In the same frying pan cook the shallots for 2-3 minutes. Spoon into the casserole dish and add the stock and sugar. Bring to the boil, reduce the heat, cover and cook on the hob or in a preheated oven at Gas mark 3, 170°C, 325°F for 1½ hours, stirring occasionally.
- 5-10 minutes before the end of the cooking time add the rhubarb and greens or kale.
- Garnish with the herbs and serve with seasonal vegetables and rice or mashed potatoes.
Recipe from Simplybeefandlamb.co.uk