Spring lamb stew with herbs & lemon – Fiona Beckett

Fiona BeckettSpring lamb stew with herbs and lemon – Fiona Beckett

This easy and delicious stew comes from Fiona Beckett’s cookbook Meat and Two Veg in which she has focused her award-winning skills on the great British classic dishes, “Meat & Two Veg.” Wonderful recipes for grills, roasts, casseroles and all things meaty are accompanied by sublime vegetable dishes, always informed with a desire to update and re-invent this much loved, but often mistakenly derided, culinary institution. While not exactly Spring here in South Africa, it is an excellent dish.

Spring lamb stew with herbs and lemon

Serves 4

500g lean lamb steaks, cubed
3 tbsp light olive or sunflower oil
1 medium onion, peeled and roughly chopped
2 medium carrots, peeled and thinly sliced
Grated rind of 1/2 a lemon
1 rounded tbsp plain flour
350ml (12 fl oz) chicken stock or stock made with 1/2 an organic chicken stock cube
125g (4 1/2 oz – podded weight) small fresh or frozen broad beans
75g (3 oz) fresh or frozen peas
1 heaped tbsp finely chopped fresh dill
1 heaped tbsp finely chopped fresh parsley
2 tbsp crème fraiche or double cream
Salt, freshly ground black pepper and lemon juice to season

Trim any excess fat off the lamb. Heat a frying pan over a high heat for 2–3 minutes, add 1 tbsp of the oil and fry the meat quickly on all sides until lightly browned. Transfer to a casserole or saucepan. Turn the heat down, add the remaining oil and tip in the chopped onion and carrot and cook gently for about 5 minutes until beginning to soften. Add the lemon rind and flour, stir for a minute then add the stock and bring to the boil. Pour the stock and vegetables over the meat, cover and simmer over a low heat for about 45 minutes until the meat is just tender. Add the broad beans and peas, bring back to simmering point and continue to cook for about 15 minutes until the vegetables are ready. Turn off the heat and stir in the dill, parsley and crème fraiche or cream. Season with salt, pepper and a good squeeze of lemon. Serve with buttered new potatoes or rice.

Michael’s wine recommendation – CLICK HERE

Landskroon Paul de Villiers ReserveLandskroon Paul de Villiers Reserve 2014

author_fiona_beckettFiona Beckett

Fiona Beckett is a leading British Wine Writer who regularly visits South Africa. She writes for The Guardian and is a contributing editor to Decanter magazine. Fiona is also a cookery writer, with a number of websites one of which I called Matching Food & Wine of which I am an ardent follower.

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March 31st, 2016|Categories: Recipes|Tags: , , |

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